Lemon Cake

by Edward Daniel 4 July 2020

written by Edward Daniel 4 July 2020

Caption of Lemon Cake. Image by Edward Daniel (c).

Lemon Cake I love because of the combination of lemon, star anise and almonds. I use a cashew icing but any icing will do. This Lemon Cake is moist and lush and perfect for afternoon tea.

Blanched almonds, I purchase from a nifty Asian outlet in Hayes. It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.

Prep Time: 30 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 large lemons
100g almonds, blanched ground
100g polenta
100g quinoa
75g raw unrefined sugar
1 star anise
1tsp baking soda
Pinch of salt
100ml olive oil
Zest of lemon

Instructions

Place the lemons in a sauce pan full of water so that the lemons are submerged. Bring to the boil and, boil for about 30 minutes. Once cool, remove the skin. Set to one side.
Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
Line small cake tins with olive oil and set to one side.
In a food processor, grind the polenta, quinoa, sugar, and star anise. Place in a large mixing bowl with the baking soda and salt. Set to one side.
Place the lemons in a food processor. Add these ingredients to the dry. Give only a quick combination.
Add in the oil and zest. Give another quick combine.
Dish into the small cake tins.
Bake in the oven for about 20 minutes. A skewer should be able to run through.
Remove from heat and set to one side until cool.
Serve with icing of your choice.

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