It's sweet, zingy, moist and moreish. What more could you want?
For this recipe, we used the Siemens combi oven with a shot of steam for this delicious cake.
175g caster sugar
175g unsalted butter (softened)
125g gluten free self raising flour
50g ground almonds
3 large eggs
Zest of 3 lemons
1 tbsp milk
Juice of 2 lemons
100g granulated or caster sugar
Pre-heat the Siemens combi oven to 180 degrees C with low level pulse steam and grease and line a 2lb loaf tin.
Add the sugar, butter and lemon zest to large mixing bowl and mix until pale and creamy with an electric whlsk.
Add the eggs and mix again for 30 seconds.
Add the flour, almonds and milk and mix thoroughly until combined. Pour the thick batter into the cake tin, smooth over and bake for about 45-50 minutes. Test with a skewer, if it comes out clean, the cake is done.
Rest the cake in the tin whilst making the syrup. Put the granulated or caster sugar in a saucepan with the lemon juice and heat on the Siemens induction hob over a low heat setting 4-5 until the sugar has dissolved. Prick the cake with a toothpick evenly all over and pour over the syrup.
It’s best to leave the cake to cool completely in the tin before serving.