I sourced this recipe from an Australian Women’s Weekly cookbook. It is a nice moist cake, similar to a flour-less orange cake but lemon.
Hints & Tips
- Veg.
- Category: Baking - Desserts, Desserts, Vegetarian
Ingredients
Cake
- Grated Rind of 1 Lemon
- 4 Eggs
- 3/4 cup (165g) Caster Sugar
- 1/2 cup (140g) Yogurt
- 1/2 cup (125ml) Vegetable Oil
- 1/4 cup (270g) Almond Meal
- 1/2 cup (75g) Plain Flour, Sifted
- 2 teaspoons Baking Powder
Syrup
- Juice of 2 Lemons
- Grated Rind of 1 Lemon
- 1/3 cup (75g) Caster Sugar
Instructions
- Preheat oven to 170 degrees Celsius.
- Grease and line base and sides of a 20cm cake pan with baking paper.
- Beat eggs and sugar until pale.
- Add yogurt, oil and lemon rind and beat well.
- Fold in the almond meal, sifted flour and baking powder.
- Pour into prepared pan and bake for 35 – 40 minutes, until skewer inserted comes out clean.
- Cool for a short while and then turn out onto a platter.
- To make the Lemon Syrup, combine lemon juice, lemon rind and sugar with 2 tablespoons of water in a pan on a low heat.
- Stir for 2 minutes until sugar dissolves.
- Increase heat and bring to boil. Simmer for 10 minutes until syrupy.
- Pour over hot cake.
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