Recipe courtesy of JC’s:

40 min prep time
90 mn cook time
Serves 10 people
Lemon almond cake



  • 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


  • 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


  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.


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!


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

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