LEMON AND ALMOND CAKE
INGREDIENTS
2 unwaxed lemons, washed
Butter, for greasing
200g ground almonds
1 tsp gluten-free baking powder
Pinch of salt
5 eggs
200g golden caster sugar
To decorate
1 tbsp caster sugar
50g flaked almonds, lightly toasted
A few dried rose petals (optional)
METHOD
■ Put the lemons in a saucepan and cover them with freshly boiled water. Bring the water back to the boil, cover the pan and simmer until the lemons are soft enough for you to pierce the skin easily with the handle of a wooden spoon. This will probably take at least an hour.
■ When the lemons are tender, remove them from the water. When they are cool enough to handle, break them open and remove any pips. Put the lemons in a food processor and blitz to form a bright yellow purée. Leave to cool. ■ Preheat the oven to 170°C/150ºC fan/gas mark 5. Grease a deep 20-21cm cake tin with butter and line it with baking parchment.
■ Mix the ground almonds with the baking powder and a generous pinch of salt. Beat the eggs in a separate bowl until very well aerated – they should be really foamy. Gradually beat in the sugar, followed by the ground almonds, then fold in the cooled lemon purée.
■ Pour the mixture into the prepared tin and bake the cake in the preheated oven for 40 minutes until it is well risen and a deep golden brown. Leave to cool in the tin for about 15 minutes, then turn it out on to a wire rack.
■ When the cake is completely cool, dust it with caster sugar and sprinkle over the flaked almonds – and some rose petals if you fancy.