a moist and tangy cake with a lemon syrup glaze which can be made a day ahead
Servings: 8people
Author: Amanda Lawson
Ingredients
3eggs
250graw sugar
200 gplain flour
100galmond mealblitz raw almonds in the blender to make your own
2tspbaking powder
100golive oil
100gGreek yoghurt
300gpureed lemon
1tspvanilla bean paste
Lemon Puree
2lemons
4cupswater
Lemon Syrup Glaze
1lemon, thinly sliced
1cupwater
1/2 cup white sugar
Instructions
Preheat oven to 175°C.
Brush the base and sides of a 20 cm springform pan with olive oil and line the base with baking paper.
Sift the flour and baking powder into a small bowl and mix in the almond meal. Set aside.
Mix the eggs, sugar and vanilla in an electric mixer until pale and creamy.
Mix in the yoghurt and olive oil, then the flour mixture.
Fold in the pureed lemon.
Pour the mixture into the tin and cook for 55-60 minutes until an inserted skewer comes out clean.
Lemon Puree
Boil the lemons on water over a medium heat for about 30 minutes until soft.
Once cool enough to handle, cut the lemons into rough chunks, then puree in a blender. Refrigerate until ready to use.
Lemon Syrup Glaze
Thinly slice the lemon and push out the pips.
Bring the water to the boil and stir in the sugar until it dissolves.
Add the lemon slices and cook on a high heat until the liquid is reduced by about half. It should syrupy.
Arrange the lemon slices on the top of the cake and pour the syrup just before serving. if you're not using it right away, store it in the fridge. Bring the syrup to room temperature before using.
Notes
Both the lemon puree and the lemon syrup can be made up to three days before you need them. The cake can also be made a day in advance. You can also make the cake in a loaf tin.