Whole Lemon and Almond Cake
When your lemon tree gives you too many lemons, make whole lemon cake!
Ingredients 10
3 lemons
4 eggs
1 cup light olive oil
1 tsp vanilla essence
2 cups self-raising flour
1 cup raw sugar
1 cup almond meal
1 tsp baking powder
1⁄3 cup slivered almond
desiccated coconut
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Method 5
Wash well, then boil in a pot of water for about 45 minutes or until softened. Drain and cool for 15 minutes, then cut in half and discard seeds. Place halved lemons in a food processor and blend to a smooth pulp. You want to get about 1 cup of lemon pulp at this stage.
Preheat your oven to 160ºC and grease and dust a 20-centimetre cake tin with some and plain flour to prevent the cake from sticking.
In a mixing bowl, whisk the then add all the wet ingredients: , and lemon pulp. Give it a good stir then add , , and . Stir until well combined.
Pour batter into the cake tin and top with a scattering of almond slivers and desiccated coconut. Cook in oven for 1 hour.
To check if the cake is fully cooked, stick a skewer or chopstick into the middle. If it comes out clean, it’s cooked; if it comes out still sticky with batter then cook for a further 10 minutes.
