A Few of My Favourite Things !

This one started as a flourless orange cake, however I had a surplus of lemons one time and decided to substitute one citrus fruit for another. It’s a really simple recipe that calls for boiling two whole lemons (or oranges) for an hour, then adding them whole (minus the pips) into the cake. It results in an ultra-moist cake and depending on how much lemon you use, a sticky-icky, eat-with-a-spoon cake. I find that two whole lemons gives you a stickier cake than 2 whole oranges does so you can use 1.5 lemons instead if you want to be able to hold a slice with your fingers. This time, I also replaced 50g of almond meal with desiccated coconut and this can also help it to be less sticky.

2 whole lemons
250g almond meal (you can substitute 50g of this with desiccated coconut)
250g caster sugar
5 eggs
1 tsp baking powder

1. Wash lemons well then cover with cold water in saucepan and bring to a boil. Simmer for 2 hours then drain and allow to cool before processing into a pulp (remove pips first)
2. Cream eggs and sugar until thick and pale
3. Fold in almond meal, lemon pulp, baking powder until just mixed
4. Bake at 170C for 1 hour until skewer comes out clean
(For a short cut, you can process the lemons, then add all your other ingredients into the food processer. I found that this worked pretty well too)
5. Decorate with butter cream if you wish

This entry was posted on Monday, November 7th, 2011 at 8:00 pm and is filed under cake, cupcakes, dessert. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.