Lemon and Almond Drizzle Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
1
- For the cake
- 2 large eggs
- 1 cup caster sugar
- 1 cup Greek yogurt
- 3 unwaxed lemons (finely grated zest)
- 1 pinch salt
- ¾ cup Almond flour
- 1 ¼ cups self-rising flour
- 1 tsp Baking powder
- To decorate
- 1 unwaxed lemon (peel cut into thin strips; white pith discarded)
- ½ cup sugar
- ¼ cup water
- To serve
- Whipped cream
- mint
Preparation steps
1.
For the cake: heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 20cm|8" cake tin and line the base with non-stick baking paper.
2.
Whisk together the eggs and sugar in a mixing bowl until thick and pale.
3.
Mix together the yoghurt, lemon zest and salt and gently stir into the eggs.
4.
Sift in the flour and baking powder and stir in the almonds, until well combined.
5.
Put into the tin and bake for 40-45 minutes, until golden and a skewer inserted in the centre comes out clean. Cover with foil if it is becoming too brown. Prick the cake all over with a skewer
6.
For the syrup: heat the lemon juice in a small pan, then stir in the sugar. Immediately pour the syrup over the warm cake so the juice sinks into it.
7.
To decorate: put the lemon peel into a pan, cover with cold water and bring to a boil. Drain well.
8.
Heat the sugar in a pan over a low heat until golden. Do not stir. Add the water and heat gently.
9.
Add the lemon peel and bring to a boil. Cook for about 5 minutes until the peel is translucent. Remove from the heat and set aside to cool. Arrange the peel on top of the cake.
10.
Serve sliced with whipped cream and decorate with mint leaves.
