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Amalfi Lemon Cake

This makes a delicious dessert, but I love a small slice of it with a strong espresso, preferably sitting in the Italian sunshine!

Method

Preheat oven to 160°c fan. Rub a little oil inside a 20cm springform cake tin and line the bottom and sides with non-stick baking parchment.

Place the whole lemon in a saucepan and cover with water. Place a small saucer on top to keep the lemon submerged. Bring to the boil and simmer for 30-40 minutes or until the lemon is very soft. Allow to cool enough to handle and cut in quarters. Remove the seeds and place the rest of the lemon in a food processor with the olive oil and puree until smooth. In a separate bowl whisk together the eggs and sugar. Stir in the lemon and olive oil and then fold in the ground almonds, flour and baking powder. Scrape into the cake tin and bake for 55-60 minutes or until a toothpick comes out clean when inserted.

Meanwhile make the lemon basil syrup by placing the sugar with the zest and juice of both lemons and the basil in a saucepan and bring to a boil. Reduce to a simmer and cook for 5 minutes. Turn off and allow to infuse.

When the cake is done allow to cool in the tin and then turn out onto a plate. Use a toothpick to poke holes all over the surface of the cake. Strain the syrup through a fine sieve, pushing down on the basil and zest to extract as much flavour as possible.

Carefully spoon the syrup over the surface of the cake and allow to soak in.

Serve with a scoop of crème fraiche (or oat crème fraiche if you are dairy free) and a strong espresso.
 

Ingredients

1 large unwaxed lemon – If you can track down Amalfi lemons even better!


250 ml best quality Italian extra virgin olive oil


4 organic eggs


225g golden caster sugar


300g ground almonds


75g plain gluten free flour


1 teaspoon gluten free baking powder


For the syrup -


100g golden caster sugar


Serves: Serves 6-8 people


Dietaries: DF, GF

Method

Preheat oven to 160°c fan. Rub a little oil inside a 20cm springform cake tin and line the bottom and sides with non-stick baking parchment.

Place the whole lemon in a saucepan and cover with water. Place a small saucer on top to keep the lemon submerged. Bring to the boil and simmer for 30-40 minutes or until the lemon is very soft. Allow to cool enough to handle and cut in quarters. Remove the seeds and place the rest of the lemon in a food processor with the olive oil and puree until smooth. In a separate bowl whisk together the eggs and sugar. Stir in the lemon and olive oil and then fold in the ground almonds, flour and baking powder. Scrape into the cake tin and bake for 55-60 minutes or until a toothpick comes out clean when inserted.

Meanwhile make the lemon basil syrup by placing the sugar with the zest and juice of both lemons and the basil in a saucepan and bring to a boil. Reduce to a simmer and cook for 5 minutes. Turn off and allow to infuse.

When the cake is done allow to cool in the tin and then turn out onto a plate. Use a toothpick to poke holes all over the surface of the cake. Strain the syrup through a fine sieve, pushing down on the basil and zest to extract as much flavour as possible.

Carefully spoon the syrup over the surface of the cake and allow to soak in.

Serve with a scoop of crème fraiche (or oat crème fraiche if you are dairy free) and a strong espresso.
 

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