Almalfi Lemon Cake

 Perfect when you have losts of lemons on the tree, and perfect for a spring lunch dessert.  The original recipe comes from Delicious, but I have changed it to make it easier. 

You do need to cool it in the tin, and the syrup needs to be cold so don't forget these steps!  You will need some time to bake, cool then finish the cake.

Ingredients

1 Lemon
2 Lemons, juiced
4 Eggs
3 cups Almond meal
250 g Caster sugar
1/2 cup Caster sugar
1/2 cup Self-raising flour
1 cup Olive oil, extra virgin
600 ml  cream

Method

Place lemon in a plastic container and cover with water.  Microwave until lemon is just soft, topping up water if needed, then drain and cool completely. Cut into quarters and remove seeds. Place in a blender with oil and whiz until smooth and emulsified. Set aside

Preheat oven to 170°C. Grease a 20cm-round cake pan and line the base and side with baking paper.

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• Place eggs and sugar in a mixer bowl and whisk to combine, then whisk in lemon puree.  Fold in almond meal and flour. 
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• Spread into prepared pan and bake for 55-65 minutes until the top is just firm and a skewer inserted in the centre comes out clean. Cool in pan for 1 hour, then invert onto a wire rack and cool completely.

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• For syrup, combine sugar and juice of 1 1/2 lemons in a small saucepan over medium-low heat, stirring to dissolve the sugar. Bring to a simmer and cook for 6-8 minutes until thickened and starting to caramelise. Cool syrup, then mix in remaining juice of 1/2 lemon until combined. Cool completely to room temperature. Top cake with cream creating a well in the middle.  Drizzle the well with syrup to serve.