Seedless and juicy, LemonGold® lemons are the ideal choice to make this densely syrupy cake inspired by Mediterranean cooking.
Recipe developed by @eastafternoon
Prep time: 30 min
Baking time: 1 hr
Preheat the oven to 180°C.
Fill a saucepan with water and submerge 2 of the LemonGold® lemons.
Bring the water to the boil and simmer the lemons for 25 minutes or until tender. Drain the lemons and leave to cool for 15 minutes. Place the lemons 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.