June 13, 2017
Desserts, Cakes, Dairy,
Fruit, Lemon, Orange, Add it in the lunch box, Kid Pleaser, Baby Shower, Birthday, Entertaining, Game/Sports Day, Picnic, Potluck, Electric Mixer, Oven Bake, Gluten-Free, Vegetarian, Butter/Margarine, Kosher Dairy more
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"From one of our national supermarkets and their free monthly magazine March '17."
Preheat oven to 180C.
Grease a 22cm cake pan and line base with baking paper.
Finely grate rind of 4 of the lemons and the orange, you need 2 tablespoon lemon rind and 1 tablespoon orange and then juice, you need 2/3 cup lemon juice and 1/2 cup orange.
Cut rind of the remaining lemon into fine shreds, do not included white pith.
Using an electric beater beat butter, 1 1/3 cups of the sugar, lemon and orange rinds together until light and fluffy and then add eggs, one at a time, beating well after each addition.
Sift flour and baking powder together into a bowl and stir in the almond meal and beat into butter mixture, in 2 batches until just combined.
Spoon mixture into prepared pan and smooth top and bake for 40 to 50 minutes or until cooked when tested with a skewer.
Meanwhile, for the syrup, combine reserved juices, lemon shreds and remaining 1 cup sugar in a saucepan and stir over medium heat until sugar dissolves and bring to the boil and simmer for 10 minutes, then remove from heat.
Set aside 1/3 of the syrup for serving and brush the remainder over the hot cake and top with lemon sheds, cooling cake in pan.
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