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Serves 10

Preparation Time : 40 minutes            Cooking Time: 90 minutes

Ingredients

450g (approx. 3 large ) lemons, cut into eighths, seeds removed

1 1/2 cups water

1 cup caster sugar

Pulp of 2 large passionfruit

 

Cake

185g unsalted butter, softened

1 cup caster sugar

5 eggs

300g  JC’s Australian Almond meal

1/2 cup coconut

1/2 cup cornflour (from maize), sifted

2 teaspoon baking power

2 tablespoons JC’s Australian Flaked Almonds

 

Sweetened mascarpone, to serve

 

Method

  1. 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.
  2. Once the lemon pieces are cold, chop finely. (The mixture will be like pulp).
  3. 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.
  4. 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.
  5. Drizzle the cake slices with the Lemon and Passionfruit Syrup and serve with a dollop of mascarpone.

 

Cooking Tips

  • 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!

 

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