Almond and Lemon Syrup Cake


Almond cake with lemon syrup

What else can one do, when life gives you lemon... lots of lemons. Lets bake Almond and lemon syrup cake :D
or
Make some infused lemon water, use some to clean the kettle... and????

We have in total.... 7 citrus plants; 4 on ground and 3 in pots.
The 4 citrus on the ground; grapefruit, oranges, lemon and I think the last one could be lime, didn’t fare too well last season... no flowers thus zero fruits!
Tahitian lime (in the pot) didn’t do too well either. Kalamansi plant is still a baby.
And the only one that did very well was lemon, and its  from ‘Lots of Lemon’ variety. It did give us lots of lemons, but too sour to make lemon curd (unlike lemon Meyer).
I think it may be too sour to bake lemon slice too :(

Almond cake with lemon syrup

I was eyeing this bake from my little Belinda Jeffrey cookbook ~ Almond cake with lemon syrup.
Perfect!!!  make some lemon syrup :D, at least I could try to use up as many lemons as I could, before    the whole bunch of them started to ‘rot’ :(

Turned out to be that half cup of lemon juice was ...way too much. More sugar was needed.
However I shall leave the recipe as is, perhaps your lemon juice will not as sour as mine.

I love them warm (zap for few second in microwave :D )

Almond cake with lemon syrup

Thank you Veronica Ng of Minty’s Kitchen and Trace Lim of Lady Coco Doodle for Versatile Blogger Awards...will tend to that question soonest :D

Almond and Lemon Syrup Cake

adapted from Belinda Jeffrey
Serves 10

200 g almond meal
50 g flour
5g baking powder
1/4 teaspoon salt
250 g eggs (approximate)
190g caster sugar
250 g unsalted butter - at room temperature, cut into chunks
2 drops of Queen's vanilla bean paste 
finely grated zest of 1 1/2 lemons
Almond flakes (optional)

Lemon syrup
150 g caster sugar
zest of 2 lemons cut into strips. 
125 ml lemon juice
250ml water.
  1. Pre heat oven to 180C. 
  2. Line 20cm square baking pan with greaseproof paper. 
  3. Put flour, almond meal, baking powder and salt into mixing bowl. 
  4. Add eggs and sugar in food processors, and whiz them together until light and creamy. 
  5. Add butter. 
  6. Whiz again. 
  7. Scrape the sides. 
  8. Add vanilla paste and lemon zest. 
  9. Blitz for another minute. 
  10. Pour the mixture into the flour mix. 
  11. Using silicone spatula, mix till just combine. 
  12. Pour the mix into prepared baking tin. 
  13. Use spatula to even out smoothly. 
  14. Sprinkle with almond flakes. 
  15. Lower the oven temperature to 160C. 
  16. Bake for 50-55 minutes or until skewer comes out clean. 
  17. When its bake, cool in pan for 10 minutes, before cutting.
Lemon syrup
  1. Put all ingredients into a small saucepan. 
  2. Bring to boil for about 10 minutes or until it looks syrupy. 
  3. Turn off heat and put aside.
To serve: 
  1. drizzle lemon syrup onto the cake. 
  2. Serve

7 comments:

  1. This looks like a wonderful way to use up all those lemons! The lemon syrup soak sounds like a delicious way to liven up the cake :)

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  2. A wonderful cake! Delightfully syrupy and lemony.

    Cheers,

    Rosa

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  3. I love the colour, flavour and the moist texture. A lovely recipe, Lisa.

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  4. I have made a very similar cake with semolina in the past. I now will try this as I love the taste of almonds. My late Mother used to make delicious fruit cakes and any left-over marzipan and fruit was immediately used up in hot fruit scones (Americans call them biscuits). The marzipan would melt. It was sticky and delicious. Happy cooking. :-) Caz

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  5. I always dream of having my very own lemon tree. I am so jealous that you got all type of citrus plants! My mom loves desserts that are very sour. I think she would love this. I will make it for her when she comes visit. :)

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  6. such a delicious looking cake!
    I'd love to try you recipe :)

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