Candied Lemon Cake

🧂 Ingredients

• cup plain flour

  sifted, 75g, all-purpose
• 1 cup ½ icing sugar

  sifted, 240g, confectioner's
• 1 cup almond meal

  120g, ground almonds
• Grated zest of 1 lemon
• 6 egg whites
• 90 g butter

  melted
• 110 ml of vegetable oil
• 1 cup ½ caster sugar

  330g, superfine
• ⅔ cups water

  160ml
• 1 lemon

  thinly sliced

Instructions

• 1 Preheat oven to 180ºC (355ºF) and grease a 23cm cake tin and line it with baking
  paper. I used a spring form tin, but a regular cake tin will do.
• 2 Sift the flour and icing sugar into a bowl and add the almond meal and lemon
  rind. /mix well to combine.
• 3 Add the egg whites, butter and olive oil and mix well to combine. The batter
  will look incredibly moist, but don't worry, this is how it should be.
• 4 Pour into the prepared cake tine and bake for 20–30 minutes (the time will vary
  depending on your oven but I suggest checking after 20 minutes) or until cooked
  when tested with a skewer. Allow to cool in the tin for 10 minutes, then turn
  out onto a plate.
• 5 To make the candied lemon slices place the sugar and water in a saucepan over
  medium heat and stir to dissolve the sugar.
• 6 Add the lemon slices and bring to the boil and cook for 12–15 minutes or until
  the syrup has thickened and the lemons are translucent.
• 7 Scoop the lemon slices out of the syrup onto a plate and pour the syrup over the
  cake and top with the lemon. Allow to cool before serving.

Nutrition Info