Blessed with zest
WHEN LIFE GIVES YOU LEMONS, MAKE THESE RECIPES FLOURLESS LEMON BUTTERMILK CAKE
SERVES 8. PREP 20 MINS. COOK 40 MINS INGREDIENTS
• 4 eggs, separated
• 100g (½ cup) caster sugar
• 1 tbsp finely grated lemon rind
• 125ml (½ cup) buttermilk
• 200g (2 cups) almond meal
• 1 tsp baking powder
CANDIED LEMON RIND
• 2 lemons
• 70g (⅓ cup) caster sugar • 200ml cold water
GLACE ICING
• 150g (1 cup) icing sugar, sifted • 2 ½ tbsp strained lemon juice
METHOD
1 Preheat oven to 180C/160C fan forced. Grease a 20cm (base size) round springform pan. Line base and side with baking paper. 2 Whisk the egg yolks, caster sugar and lemon rind in a bowl until pale and creamy. Gradually whisk in the buttermilk until combined. Add almond meal, baking powder and pinch of salt. Stir until combined.
3 Use electric beaters to beat the egg whites in a bowl until soft peaks form. Use a spatula to fold into buttermilk mixture until just combined. Transfer to prepared pan. Smooth surface. Bake for 40 minutes or until the surface is dry and cake springs back when lightly touched. Set aside in pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.
4 Meanwhile, to make the candied lemon rind, use a zester, or a vegetable peeler and a small sharp knife, to cut the lemon rind into long, thin strips. Line a baking tray with baking paper. Combine rind, caster sugar and water in a saucepan over medium heat. Cook, stirring, until the sugar dissolves. Bring to boil then reduce heat to low. Simmer for 10 minutes or until the lemon rind is translucent. Remove from heat. Use a fork to spread the lemon rind in a single layer over prepared tray. Set aside for 5 minutes to set.
5 To make the glace icing, place the icing sugar and juice in a bowl. Stir until smooth.
6 Drizzle the icing over the cake. Set aside for 1 hour or until set. Top with the candied lemon rind and syrup to serve.