WARNING: ONLY FOR LEMON LOVERS!
This cake is based on this recipe for a flour-less orange cake http://www.taste.com.au/recipes/14822/flourless+orange+cake . I had a surplus of lemons (and a Mandarin) so used them instead.
I have made flour based cakes like this, I love that there is no waste and you get an intense citrus flavor (you also get all the fiber from the fruit). It’s citrus season in Australia at the moment, so its a perfect time to make a whole citrus cake!
This version is gluten free, if you use gluten free baking powder, and if you use a cooking spray to grease it is also dairy free. Using the almond meal adds fiber, good fats and vitamin E, however there is lots of SUGAR in the recipe
If using oranges or another combination of citrus you may be able to reduce the sugar or use another sweetener (not sure about how it will effect the texture of the cake). However, to counter the pith in the lemons you do need all that sugar.
Feel free to try different citrus or combinations : Orange and lemon (st Clemens), lemon and lime, grapefruit etc. Just try to keep the quantity to the equivalent of two oranges.
I was worried this was going to be a heavy cake dry cake, but it has a lovely texture, and is very moist. However, the almond meal makes it filling!
Serve alone, with a little cream or even plain yogurt.
1 cup of castor sugar
300gs of 3 cups of almond meal
1 tsp of baking powder (or gluten free baking powder)
3/4 of cup of caster sugar
1. Preheat oven to 170c. Grease and line with baking paper, a 22cm spring form cake pan.
2. Place fruit in a saucepan and cover with cold water, bring to the boil on high heat and boil for 15 minutes. Drain fruit, return to pan and cover with cold water, boil for another 15 minutes (This apparently helps remove some bitterness from the pith).
3. Remove the mandarin from the pan, but boil lemons for another 10 minutes. Refresh Mandarin under cold water. After 10 minutes drain lemons, and refresh under cold water.
4. Coarsely chop fruit, removing seeds. Add fruit to the bowl of a food processor and process until smooth.
5. Add eggs and sugar to a bowl, and beat until pale and creamy. Add the orange, almond meal and baking powder and gently fold until just combined. Pour into prepared pan.
6. Bake for appox, 1 hour or until a skewer inserted into the center comes out clean. Set aside for 15 minutes to cool (my cake was ready in 50 minutes).
7. While cooling, zest and juice remaining lemon, add zest and juice to a pan with the remaining sugar. Stir over low heat, until sugar is dissolved and syrup thickens slightly.
8. Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. Serve.