Lemon Almond Cake with Lemon and Passionfruit Syrup
Ingredients
Syrup
- 450 Grams (Approx 3. Large) Lemons Cut into eighths, seeds removed
- 1 1/2 Cup Water
- 1 Cup Caster Sugar
- Pulp of 2 Large Passionfruit
Cake
- 300 Grams JC's Australian Almond Meal
- 2 Tbsp. JC's Australian Flaked Almonds
- 185 Grams Unsalted Butter Softened
- 1 Cup Caster Sugar
- 1/2 Cup Coconut
- 1/2 Cup Corn Flour Sifted
- 2 Tsp. Baking Powder
- Sweetened Mascarpone To serve
Instructions
- In a saucepan combine the chopped lemons with the water and sugar, stir over a medium heat until the sugar dissolves then bring to the boil, reduce the heat and simmer for 20 minutes. Use a slotted spoon to remove the lemon pieces from the syrup and allow the lemons to cool. Add the passionfruit to the syrup and simmer for a further 10 minutes. Cool then transfer to a jar and store in the fridge.
- Once the lemon pieces are cold, chop finely. (The mixture will be like pulp).
- Combine the butter and sugar in a bowl and beat with an electric mixer until pale and creamy. Add the eggs one at a time and beat well. Fold through the almond meal, coconut, sifted cornflour and baking powder and lemon pulp until combined. Spoon the mixture into a greased and base lined 23cm cake pan. Scatter over the flaked almonds.
- Bake at 160°C fan forced for 60-70 minutes or until cooked when tested with a skewer. Allow to cool thoroughly on a wire rack before turning out of the pan.
- Drizzle the cake slices with the Lemon and Passionfruit Syrup and serve with a dollop of mascarpone.
Notes
This deliciously moist cake will keep for 3-5 days in an airtight container. Store the syrup in the fridge until required. A great recipe to make a day or two ahead!