MakesM 8

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.