LemonGold^®, Olive Oil & Almond Cake

Method:

1. Preheat the oven to 180°C.
2. Fill a saucepan with water and submerge 2 of the LemonGold^® lemons.
3. 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.
4. Grease a springform tin with butter and line the base with paper.
5. Whisk the eggs and 160g of the caster sugar together. Beat in the olive oil followed by the LemonGold^® paste.
6. Fold in the ground almonds and baking powder.
7. 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.
8. Zest and juice the remaining LemonGold^®.
9. 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.
10. Use a skewer to prick holes all over the cake and drizzle over the syrup.
11. Leave the cake to cool completely before turning out and serving with whipped cream.