While I’m sad to see the back of winter, I am eagerly awaiting summery climes and fresh citrus flavours. Seedless and juicy, LemonGold® lemons are the ideal choice to make this densely syrupy LemonGold, olive oil and almond cake inspired by Mediterranean cuisine.
LemonGold®, olive oil and almond cake
Prep time: 30 mins /Cook time: 1 hour /Serves: 4-6
You will need:
- 3 LemonGold® lemons, washed
- 4 eggs
- 175g caster sugar
- 100ml olive oil
- 175g ground almonds
- 10ml baking powder
- 1 extra LemonGold®
Preheat the oven to 180°C. Fill a saucepan with water and submerge 2 of the LemonGolds. Bring the water to the boil and simmer the LemonGolds for 25 minutes or until tender. Drain the LemonGolds and leave to cool for 15 minutes. Place the LemonGolds in a blender and blitz until smooth. Grease a springform tin with butter and line the base with paper. Whisk the eggs and 160g of the caster sugar together. Beat in the olive oil followed by the LemonGold paste. Fold in the ground almonds and baking powder. Pour the mixture into the tin and bake on the middle shelf for 1 hour (on element, not fan) or until golden brown. The cake should have a light springy touch to the top and have shrunken away from the sides of the tin. Leave the cake to cool in the tin.
Zest and juice the remaining LemonGold. In a small saucepan over low heat, combine the 15g of castor sugar with the lemon juice and zest and simmer until the sugar has dissolved. Use a skewer to prick holes all over the cake and drizzle over the syrup. Leave the cake to cool completely before turning out and serving with whipped cream.