Created for LemonGold® by Ilse van der Merwe
This easy, scrumptious, moist, bright yellow cake is the fourth and final recipe in the series #WhenLifeGivesYouLemons with LemonGold®. It is made with four whole boiled LemonGold® lemons (they’re seedless, so no need to remove seeds) and gets drenched in a lemony, almondy syrup as soon as it comes from the oven. The bright yellow colour doesn’t only come from the yellow fruit pulp (skins and all), but also from the use of extra virgin olive oil, locally sourced free-range eggs and pale yellow semolina, resulting in a truly golden colour. Fine semolina lends a tender soft crumb, light as air.
The cake can be stored on the counter, covered, for up to 3 days, or refrigerated for up to 1 week. Serve warm with vanilla ice cream, or at room temperature with a cup of coffee.
Serves: At least 8
For the syrup:
Preheat oven to 180 C and spray a large rectangular deep baking dish with non-stick spray (mine is 24 x 30 cm).
Cover the LemonGold® lemons with water and bring to a boil. Turn heat to a simmer and cover with a lid, then cook until soft (about 30 min). Remove with tongs and cool slightly, then remove the hard woody end stubs and cut into quarters. Blitz until smooth in a food processor.