Lemon Cake Née Loaf
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Author: Billy Abbott Status: published Published: Sep 17,2009 license cc-by-nc-sa tags: cake, recipe, sugar, almonds, lemon, eggs, well, loaf, lemons, lemon loaf, cake in the end, I didn't have the right tin,
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Share on TwitterFrom a recipe by Gary Rhodes.
Ingredients:
3 Lemons
Some water
4 Eggs
175g Caster Sugar
175g Ground Almonds
1tsp Baking Powder
Directions:
Preheat the oven to 180ºC.
Place the lemons in a pan and barely cover with water. Put the pan on the heat, bring to a simmer and then leave to cook for an hour (try and use a pan with a close fitting lid - mine has an air hole and I topped up the water half way through cooking). The lemons should now be easy to pull apart - do so and remove all the seeds. Place the lemons in a blender and blend to a paste - add some of the cooking water to loosen it up, about 100ml should do. Then pass it through a coarse sieve (or "your only sieve" as it was in my case...).
Now put the eggs and caster sugar in a food processor, with the little whisk attachments - an electric hand whisk will also do, but I'd advise against doing the next bit by hand. Turn the machine on low and "process" for about 5 minutes until they go a nice thick creamy white (Gary Rhodes referred to it as a sabaillon, which I have heard of before, but cannot get google to assist me in finding out more). Mix the lemons with the almonds and baking powder and then fold in the eggs and sugar. When that's done stick it in a greased, greaseproof paper lined loaf tin and put in the oven for 30-45 minutes - it will shrink slightly while cooking, so don't worry about filling the tin about 3/4 full.
I discovered, at the point of greasing the tin, that I didn't have a loaf tin and must have dreamt the one I thought I did have. Hence my loaf is a cake.
