I made this cake
for my friend, Brenda. It was her
birthday – and as I’ve posted before, she needs to stay away from gluten. I made her a gluten free coconut cake (click
HERE for that recipe) last year for her birthday, but this year we decided to
try something different. Viola! I found this recipe on Pinterest. The measurements were all metric. GAH! I
didn’t realize there would be math involved in this cooking project. But, with the help of the miraculous internet
(and my husband, who for some strange reason understands the metric system) I
think I made the cake according to the instructions. It was super good! Very lemony and delicious with the almond
flavor and glazed with powder sugar and fresh lemon juice. Cooking the lemons first was really
interesting! The consistency is unique
and the flavor is wonderful! I would
totally make this cake again.
Ingredients:
3 large lemons
1 cup Bakers
(superfine) Sugar (250g)
2 cups Almond Meal
(250g)
6 eggs
1 tsp. baking
powder
Directions:
Place the lemons in
a medium saucepan and cover them with water.
Bring the saucepan to a boil and then reduce to a simmer; cooking the
lemons for about 1 to 1 ½ hours until they are soft to the touch and a spoon
goes through the skin easily. Keep an
eye on the saucepan and top off with boiling water from a kettle when necessary.
Once the lemons are
cooked, remove them to a bowl and let them cool. It works well to cook the
lemons the night before making the cake and simply leave them at room
temperature overnight.
Preheat the oven to
375°. Grease and line the base of an 8”
cake tin. I used an angel food cake pan.
Place the cooked
lemons in a food processor and process until you have a fine puree. Remove any seeds that remain. Add the sugar, almond meal, eggs and baking
powder. Blitz again until everything is
well combined.
Pour the batter
into the cake tin and bake for 1 hour, until a metal skewer inserted in the
middle comes out clean. At about 40
minutes check to see if you need to place a sheet of foil on top of the cake to
prevent it from browning too much.
Remove from the
oven and allow cake to cook in the cake tin on a wire rack.
Once cooled and
placed on a serving plate, I combined powder sugar and fresh lemon juice to
make a glaze (kind of on the thick side) and glazed the cake with it.
Serve with ice
cream, if desired and enjoy!
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