A twist on the classic lemon drizzle, this recipe uses boiled lemons for full and fresh lemon flavour in every bite.
Makes one loaf cake.Products used:
MasterClass Smart Space Seven Pieve Non-Stick Stacking Baking Set
MasterClass Smart Space Set of Three Stacking Induction-Safe Non-Stick Pans
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Smart Space Electric Stainless Steel Kitchen Weighing Scales
Ingredients:
380g caster sugar
300g ground almonds
85g plain flour
1/4 tbsp baking powder
5 lemons
2 tbsp water
6 medium free range eggs
Lemon syrup
3 tbsp of sugar
Method:
Pre-heat oven to 160°C.
Place 4 lemons in a pan filled with water and bring to the boil.
Once the water is boiling turn down to a medium simmer and let the lemons cook for 1 1/2 hours or until soft and jammy.
Leave to cool.
Sieve the flour into a bowl then add in the rest of the dry ingredients and mix.
Once the lemons are cool, cut them in half, scoop out the middle and push through a sieve (this gives you the jammy liquid and gets rid of the pith and pips).
Put the lemon skins and the jammy lemon liquid into a blender with 2 tbsp water. Blitz until smooth.
In a separate bowl whisk the eggs until pale and fluffy. Fold in the dry ingredients and the blitzed lemons.
Pour the mixture into a baking tin and place in the oven.
Bake for 45-55 minutes.
Check the cake by inserting a skewer through the middle of the cake after half an hour, then at 45 minutes, and if the skewer is clean the cake is cooked.
Leave to cool.
To make the lemon glaze, boil the lemon juice from the remaining lemon together with the sugar for 1 minute before carefully pouring over the cake.
