May 03, 2018
Comfort Food, Desserts, Cakes,
Snacks, Eggs, Fruit, Lemon, Add it in the lunch box, Pantry/Shelf, Birthday, Entertaining, Game/Sports Day, Picnic, Potluck, Food Processor, Oven Bake, Stove Top, Vegetarian, Flour, Kosher Dairy more
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"From our weekday newspaper the West Australian. Times are estimated. Cooling time has not been included in times."
For the candied lemon, peel the lemon then slice into thin strips. Heat half the caster sugar with 100ml water until the sugar has dissolved, then simmer the lemon peel until softened. Drain then immediately toss in rest of the sugar to coat and leave to dry.
To make the cake, put the whole lemons into a pan and cover with water and bring to the boil and simmer for 45 minutes (topping up water if you need to), or until the lemons pierce really easily with a knife. Drain the lemons, let them cool, then cut them into quarters, removing any pips and then whizz to a smooth puree in a food processor.
Heat the oven to 160C and butter and line the base and ends of a 900 gram loaf tin (about 7cm x 9.5cm x 19.5cm).
Put the cooled lemon pulp, sugar, butter, flour, almond meal, baking powder and eggs in a big mixing bowl and whisk together until smooth. Scrape into the prepared tin and bake for 1 hour, or until a skewer poked into the centre come out clean and cool the cake in the tine for about 20 minutes, then carefully turn out and site on a wire rack. Poke the top with a skewer a few times, then mix together the drizzle ingredients and immediately spoon over the top to coat. Leave to cool complete then top with candied peel and serve in slices.
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