This is not a new cake. At least not to me. It’s a cake I’ve made many, MANY times before.
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I may have explained this to everyone, but incase you weren’t there, (or need a refresher) I love lemons. On everything. Desert. Salads. Meat. Chicken. BBQ. In tea. I like the smell. I love the colour. It’s pretty simple really. My house is always fully stocked with lemons & I can never get enough.
If left to my own devices… most people would complain I make things too “lemony”. So I hold back & just add more to my own plate (bowl, salad).
This weeks tutorial is brought to you a little less for the love of lemons… & a little more because I had all the ingredients readily available in my cupboards & didn’t have to take a dreaded trip down to the grocery store. Yes. I am lazy.
Even if you don’t love lemons, you will love this cake. Very few people don’t love lemon cake. It’s true. There’s just something magic about it.
– 30g lemon juice
– 90g heavy cream
– 115g unsalted butter, room temp
– 195g sugar
– 3 lemons, zest
– 3 eggs
– 140g almond flour
– 70g gluten-free oat flour
– 70g tapioca starch
– 1/2 tsp baking powder
– 1/2 tsp soda bicarbonate
– 1/4 tsp salt
1. preheat the oven to 175C. Grease a bunt tin with butter & set aside.
2. combine the lemon juice & cream in a bowl & set aside to let thicken.
3. in the bowl of your stand mixer, add the sugar, butter & lemon zest. Beat on high heat until thoroughly creamed together & then add in the eggs one at a time, beating between each addition.
4. add the dry ingredients & the thickened cream to the batter & beat. Make sure to stop your mixer once or twice to scrape down the sides of the bowl & make sure everything has been incorporated.
5. transfer your batter into your prepared baking tin & bake for 30 to 40 minutes or until a toothpick inserted into the cake comes out dry.
6. remove your cake form the oven & allow to cool for 20 minutes before transferring to a serving platter of your choice.
*** if you would rather use whole almonds because it’s cheaper than almond flour, you can place your almonds in a blender & grind until fine. Then add in the lemon juice, cream & eggs & let the blender work for several minutes. This will ensure a fine paste instead of large chunks of almond. This is what I have done in the video.
*** if your bunt pan has an intricate pattern, you may want to give it 4 or 5 hard raps on a surface before placing it in the oven. This will make sure all the nooks & crannies are filled & ensure a beautiful looking cake.
*** if you have a gluten-free white flour blend that you know & love, then you can replace the 70g oat flour & 70g tapioca starch with 140g of the white flour blend & make your life a little simpler.
Ingredients, syrup: (optional)
– 50g sugar
– 60g lemon juice
1. combine the sugar & lemon juice in a pot & bring to a simmer. Allow to cook together for 10 to 20 minutes. Liquid should remain clear but thicken slightly.
2. once your cake is removed from the oven, poke it full of holes & slowly pour the syrup over the cake.
*** this will give your cake an extra *ZING* of lemon flavour. I opted out of this step in the tutorial as I wanted a more mellow cake with my coffee.
– 100g icing sugar
– 60g lemon juice
– 20g toasted almond slivers
1. place your icing sugar in a bowl & slowly add the lemon juice a little at a time, whisking between each addition until you have a thick consistency. Slowly pour over your cake in any pattern you like & then sprinkle the finished cake with nuts.