It feels as though citrus is falling from the sky. The trees in our yard dotted with yellow and orange, our fruit bowls stocked and overflowing to a box full sitting next to my kitchen. Friends and neighbours offloading their unwanted citrus to anyone who will take it. Only two lemons, out of the box were used for this recipe, a small dint in the surplus. This dense cake with a tangy flavour is a must with a dollop of cream, sipped with your morning brew.
If you love the tang of marmalade this cake is sweet enough. Next week I will look at preserving lemons.
- 250gm butter
- 1 cup sugar*
- zest of 2 lemons
- 4 eggs
- 1 cup hazelnut flour
- 1 cup almond flour
- 1 cup coconut flour
- 2 tsp baking powder
- 200g Greek yogurt
- juice of 2 lemons
- Preheat the oven to 180'c and line a round 20cm cake tin with baking paper.
- Melt the butter on the stove top, allow to cool for 5 minutes.
- In a mixing bowl place the sugar, zest, eggs and butter. Beat with a stickblender or electric beaters to combine.
- Add the flours and baking powder, gently fold the mixture, add the yogurt and lemon juice fold till well combined.
- Pour the cake mixture into the tin and bake in the oven for 50-60min or until lightly golden on top.