Name: Lemon and almond cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Ingredients: 225.00 gm self-raising flour, sifted; 100g packet ground almonds (almond meal); 161.25 gm caster sugar; 3 eggs, at room temperature; 113.75 gm olive oil; 2 lemons, rind finely grated, juiced; 62.50 ml whole blanched almonds; Lemon syrup; 107.50 gm caster sugar; 1 lemon, juiced

Lemon and almond cake

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Prep Time:
30 minutes

Cook Time:
40 minutes

Total Time:
70 minutes

Timeless, delicious cake that never disappoints.

Ingredients:

225.00 gm self-raising flour, sifted
100g packet ground almonds (almond meal)
161.25 gm caster sugar
3 eggs, at room temperature
113.75 gm olive oil
2 lemons, rind finely grated, juiced
62.50 ml whole blanched almonds
Lemon syrup
107.50 gm caster sugar
1 lemon, juiced

Instructions:

Preheat your oven to 180C. Grease an 18cm square cake pan that is 5cm deep, then line the base and sides with baking paper, leaving a 2cm overhang.
In a large bowl, mix together flour, ground almonds, and sugar. In a separate container, whisk together eggs, oil, lemon zest, and 1/2 cup of lemon juice. Pour this mixture into the dry ingredients and stir until fully combined. Transfer the batter to a pan and top with blanched almonds. Bake the cake for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean.
Create a zesty lemon syrup by combining sugar and 1/4 cup of lemon juice in a small saucepan over medium-low heat. Stir until the sugar dissolves. Increase the heat to medium and bring it to a gentle boil for 3 minutes.
While the cake is still warm, pierce the top between the almonds with a bamboo skewer and generously drizzle with lemon syrup. Let the cake cool completely in the pan before slicing and serving.

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