Flour­less Lemon & Orange Layer Cake

Recipes+ - - Contents -

SERVES 12 PREP 20 min­utes + 5 min­utes to stand COOK 3 hours

2 large lemons, scrubbed, quar­tered 2 large or­anges, scrubbed, quar­tered,

plus 2 ex­tra, sliced

6 eggs, at room tem­per­a­ture

1 cup caster sugar, plus ¾ cup ex­tra 2 cups al­mond meal (ground al­monds) 1 tea­spoon bak­ing pow­der

¾ cup wa­ter

½ cup freshly squeezed orange juice,


Whipped cream, to serve


Pre­heat oven to 180ºC/160ºC fan-forced. Grease and line base and sides of a 20cm (base mea­sure­ment) square cake pan with bak­ing pa­per. Place lemons and or­anges in a saucepan. Cover with cold wa­ter. Bring to the boil over high heat. Re­duce heat; cook, covered, for 2 hours or un­til ten­der. Drain; dis­card pips. Trans­fer orange to a food pro­ces­sor; process un­til smooth. Trans­fer orange puree to a bowl. Re­peat with lemons.


Us­ing an elec­tric mixer, beat eggs and sugar in a bowl un­til pale and creamy. Fold in al­mond meal and bak­ing pow­der. Fold half the al­mond mix­ture through orange puree un­til com­bined. Fold re­main­ing al­mond mix­ture through lemon puree un­til com­bined. Pour orange mix­ture into the pre­pared pan; level sur­face. Bake for 20 min­utes. Re­move from oven. Top with lemon mix­ture; level sur­face. Re­duce oven tem­per­a­ture to 160ºC/140ºC fan-forced. Bake for a fur­ther 40 min­utes or un­til a skewer in­serted at cen­tre comes out clean. Stand cake in pan for 5 min­utes, then turn out onto a wire rack to cool slightly.


To make orange syrup, com­bine ex­tra sugar, the wa­ter and juice in a medium saucepan over low heat; cook and stir for 2 min­utes or un­til sugar dis­solves. In­crease heat. Add ex­tra orange slices. Boil, un­cov­ered, for 10 min­utes or un­til syrupy. Driz­zle warm cake with syrup. Stand for 5 min­utes. Top with orange slices. Serve with whipped cream.


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