recipes_Australia_Issue_130_May_2017

Flourless Lemon

& Orange Layer Cake

SERVES 12 PREP 20 minutes + 5 minutes
to stand COOK 3 hours

2 large lemons, scrubbed, quartered
2 large oranges, scrubbed, quartered,
plus 2 extra, sliced
6 eggs, at room temperature
1 cup caster sugar, plus ¾ cup extra
2 cups almond meal (ground almonds)
1 teaspoon baking powder
¾ cup water
½ cup freshly squeezed orange juice,
strained
Whipped cream, to serve

1 Preheat oven to 180ºC/160ºC fan-forced.

Grease and line base and sides of a 20cm

(base measurement) square cake pan with

baking paper. Place lemons and oranges in

a saucepan. Cover with cold water. Bring to

the boil over high heat. Reduce heat; cook,

covered, for 2 hours or until tender. Drain;

discard pips. Transfer orange to a food

processor; process until smooth. Transfer

orange puree to a bowl. Repeat with lemons.

2 Using an electric mixer, beat eggs and

sugar in a bowl until pale and creamy. Fold

in almond meal and baking powder. Fold

half the almond mixture through orange

puree until combined. Fold remaining

almond mixture through lemon puree until

combined. Pour orange mixture into the

prepared pan; level surface. Bake for

20 minutes. Remove from oven. Top with

lemon mixture; level surface. Reduce oven

temperature to 160ºC/140ºC fan-forced.

Bake for a further 40 minutes or until a

skewer inserted at centre comes out clean.

Stand cake in pan for 5 minutes, then turn

out onto a wire rack to cool slightly.

3 To make orange syrup, combine extra

sugar, the water and juice in a medium

saucepan over low heat; cook and stir

for 2 minutes or until sugar dissolves.

Increase heat. Add extra orange slices.

Boil, uncovered, for 10 minutes or until

syrupy. Drizzle warm cake with syrup.

Stand for 5 minutes. Top with orange

slices. Serve with whipped cream.

BUDGET

WINNER

$1.95

A SERVE

MAY 2017 recipes+ 23

family baking