LEMON L & ALMOND SYRUP S CAKES
1⅓1 cups caster sugar 2 lemons, quartered, seeds removed 4 cloves 4 cardamom pods, crushed 1 cinnamon stick extra 2 tablespoons caster sugar, to dust 4 eggs 2 cups almond meal 1 teaspoon gluten-free baking powder thick cream, to serve (optional) Place sugar and 11/ 3 cups water in a saucepan over a medium heat. Stir until sugar dissolves and mixture boils. Simmer for 3 minutes or until sugar syrup thickens slightly. Cool. Place lemon quarters, cloves, cardamom, cinnamon, and 12/ 3 cups of sugar syrup in a saucepan over a medium heat. Bring to boil. Reduce heat and simmer for 20 minutes or until lemon is soft. Using a slotted spoon, transfer lemon pieces to a bowl. Reserve cooking syrup. Cool. Preheat oven to 180°C. Grease 8 friand pans or 1/3- cup capacity muffin pans and dust with extra caster sugar. Place lemon in a food processor and process until finely chopped. Add eggs and process until well combined. Add almond meal and baking powder, and pulse until just combined and mixture is thick. Spoon mixture among prepared pans. Bake for 20 minutes or until golden and a skewer inserted into centre of cakes comes out clean. Cool in pans for 5 minutes, then transfer to a wire rack over a baking tray. Spoon a little reserved cooking syrup over warm cakes. Cool completely. Serve with thick cream, if desired. NOTE These lemon and almond syrup cakes are gluten free, provided you use a gluten-free baking powder.