Lemon and almond cake


Lemon and almond cake

  • 0:30 Prep
  • 0:40 Cook
  • 8 Servings


  • 1 1/2 cups self-raising flour, sifted
  • 100g packet ground almonds (almond meal)
  • 3/4 cup caster sugar
  • 3 eggs, at room temperature
  • 1/2 cup olive oil
  • 2 lemons, rind finely grated, juiced
  • 1/4 cup whole blanched almonds
  • Lemon syrup
  • 1/2 cup caster sugar
  • 1 lemon, juiced


  • 1
    Preheat oven to 180C. Grease a 5cm deep, 18cm square (base) cake pan. Line base and sides with baking paper, allowing a 2cm overhang.
  • 2
    Combine flour, ground almonds and sugar in a large bowl. Beat eggs, oil, lemon rind and 1/2 cup lemon juice in a jug. Add to flour mixture and stir until well combined. Pour mixture into pan. Arrange blanched almonds on top. Bake cake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean.
  • 3
    Make lemon syrup Combine sugar and 1/4 cup lemon juice in a small saucepan over medium-low heat. Stir until sugar has dissolved. Increase heat to medium and bring to the boil. Boil gently for 3 minutes.
  • 4
    While cake is still warm in pan, pierce top between almonds using a bamboo skewer. Drizzle with lemon syrup. Allow cake to cool completely in pan. Cut into slices and serve.

Source: taste.com.au


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