Roasted Lemon Cake with Lavender Syrup
- Number of Servings: 10
Ingredients
6 lavender flower fronds100g caster sugar10 Tbsp water4 large, unwaxed lemons6 Tbsp caster sugar100g flour1 tsp baking poweder100g ground almonds175g butter175g caster sugar4 eggs, beaten
Blanch the flower heads in boiling water for 1 minute so they soften and don't crystallise in tghe syrup.
Place flower heads, sugar and water in a small saucepan, bring to the boil then reduce the heat and simmer for 3 minutes. Set aside to cool.
Preheat the oven to 180C. line a 20cm cake tin with baking paper and butter or spray the sides well.
Cut the lemons into quarters then thinly slice. Take out any pips. Sprinkle with 3 tablespoons of the sugar. Place the slices on a baking tray and roast in the ovebn for 10 minutes until lightly caramelised around the edges.
Arrange three-quarters of the lemon slices in the base of the tin and sprinkle the remaining 3 tablespoons sugar over.
Reduce the oven to 160C. Sift the flour and baking powder into a bowl and add the almonds.
Beat the butter and sugar together until pale and fluffy. Mix in the eggs a little at a time and sprinkle in a little of the flour mix to stop it splitting. Fold in the rest of the flour mixture, chop the remaining lemon pieces and fold in with any juice from the tray.
Spread the batter over the roasted lemons in the cake tin. Bake on a tray in the centre of the oven for 40 minutes. Leave to cool for 15 minutes before turing out of the tin.
Pour the lavender syrup over the cake, reserving a little to garnish when serving.
Number of Servings: 10
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Place flower heads, sugar and water in a small saucepan, bring to the boil then reduce the heat and simmer for 3 minutes. Set aside to cool.
Preheat the oven to 180C. line a 20cm cake tin with baking paper and butter or spray the sides well.
Cut the lemons into quarters then thinly slice. Take out any pips. Sprinkle with 3 tablespoons of the sugar. Place the slices on a baking tray and roast in the ovebn for 10 minutes until lightly caramelised around the edges.
Arrange three-quarters of the lemon slices in the base of the tin and sprinkle the remaining 3 tablespoons sugar over.
Reduce the oven to 160C. Sift the flour and baking powder into a bowl and add the almonds.
Beat the butter and sugar together until pale and fluffy. Mix in the eggs a little at a time and sprinkle in a little of the flour mix to stop it splitting. Fold in the rest of the flour mixture, chop the remaining lemon pieces and fold in with any juice from the tray.
Spread the batter over the roasted lemons in the cake tin. Bake on a tray in the centre of the oven for 40 minutes. Leave to cool for 15 minutes before turing out of the tin.
Pour the lavender syrup over the cake, reserving a little to garnish when serving.
Number of Servings: 10
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 371.6
- Total Fat: 21.0 g
- Cholesterol: 112.4 mg
- Sodium: 174.7 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 1.2 g
- Protein: 6.6 g
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