Recipe courtesy of JC’s: https://www.jcsqualityfoods.com.au/

40 min prep time
90 mn cook time
Serves 10 people
31g NUTS PER SERVE
Lemon almond cake

Ingredients

Syrup

  • 450g lemons (approximately 3 large lemons), cut into eighths, seeds removed
  • 1 1/2 cups water
  • 1 cup caster sugar
  • Pulp of 2 large passionfruit

Cake

  • 185g unsalted butter, softened
  • 1 cup caster sugar
  • 5 eggs
  • 300g almond meal
  • 1/2 cup coconut
  • 1/2 cup cornflour (from maize), sifted
  • 2 tsp baking power
  • 2 tbsp flaked almonds

To serve

  • Mascarpone

Method

  1. In a saucepan, combine the chopped lemons with the water and sugar.
  2. Stir over a medium heat until the sugar dissolves, then bring to the boil and then reduce the heat and simmer for 20 minutes.
  3. Use a slotted spoon to remove the lemon pieces from the syrup and allow the lemons to cool.
  4. Add the passionfruit to the syrup and simmer for a further 10 minutes.
  5. Cool, then transfer to a jar and store in the fridge.
  6. Once the lemon pieces are cold, chop finely (the mixture will be like pulp).
  7. Combine the butter and sugar in a bowl and beat with an electric mixer until pale and creamy.
  8. Add the eggs one at a time and beat well.
  9. Fold through the almond meal, coconut, sifted cornflour, baking powder and lemon pulp until combined.
  10. Spoon the mixture into a greased and base-lined 23cm cake pan, and scatter over the flaked almonds.
  11. Bake at 160°C fan forced for 60-70 minutes, or until cooked when tested with a skewer.
  12. Allow to cool thoroughly on a wire rack before turning out of the pan.
  13. To serve, drizzle the cake slices with the lemon and passionfruit syrup, and serve with a dollop of mascarpone.

Tips

This deliciously-moist cake will keep for 3-5 days in an airtight container. Store the syrup in the fridge until required. A great recipe to make a day or two ahead!

Credit

Recipe courtesy of JC’s.
Nutrients per serve
Energy 2,519kJ
Protein 10.4g
Fat 38g
Saturated fat 15g
Carbohydrate 54g
Sugars 45g
Dietary fibre 5,1g
Sodium 155mg
Back
Print

Follow Us

Join the NutENews mailing list

For up to date information & the latest research articles