Thursday, 17 September 2015

Dairy and Gluten Free Bitter Lemon and Almond Cake

I've made a many cakes similar to this one before, but none quite as unusual and exotic. Using whole lemons may sound strange, even unpleasant but the acidity really does work, particularly when paired with a thick layer of white icing and with but a few ingredients, the whole thing is a doddle to prepare. Just one point of note, you can hand chop the lemons but if you have a mini food processor it will make your life a darn sight easier!

Prep time: 20 Mins (Plus 40-45 Mins boiling time)
Baking time: 60 Mins
3 Whole Unwaxed Lemons
210g Caster Sugar
5 Large Eggs
200g Ground Almonds
1tsp Baking Powder

For the Lemon Icing
300g Icing Sugar (Sifted)
The juice of around 2 Juicy Lemons

The first task is to boil the lemons. Place the lemons in a saucepan, cover with water and bring to the boil. Turn down to a simmer and leave with the lid on for around 40-45 minutes, until soft. When a sharp knife cleanly passes through one of the lemons with ease turn off to heat, leave to cool in the water, then drain.

Preheat the oven to 180C/350F/Gas 4, grease a deep 20cm cake tin and line with baking paper. In a large mixing bowl whisk together the sugar and eggs until light and frothy. Add the ground almonds along with the baking powder and whisk again to combine. Blitz the whole lemons in a mini chopper, or chop to a juicy pulp by hand, then add to the mixture and fold through. Pour into your prepared tin and bake in the centre of the oven for around 60 minutes until golden brown on top and a metal skewer comes out clean when inserted into the middle of the cake.

When you are happy the cake is baked remove from the oven and leave to cool in the tin. Once cool you can prepare the icing. For the icing just mix together the icing sugar and lemon juice until white and glossy. Be careful not to add too much liquid as you want this icing quite thick. Remove the cake from tin, spoon over the icing and you're good to go. Well done! 

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