Spiced Lemon Cake
SERVES: 12-16
175g butter, diced and softened
1¼ cups caster sugar
3 extra large eggs
1 ½ cups plain flour
½ cup Almond Meal
1 tsp BP
½ tsp mixed spice
½ cup sour cream
¼ cup lemon juice
1 tbsp finely grated lemon rind
¼ cup Currants
¼ cup Pine Nuts
Spiced Syrup:
¼ cup caster sugar
juice of 1 lemon (approx. 60ml)
1 cinnamon stick
Pre-heat oven to 180°C (160°C fan-forced).
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Place butter and sugar into the bowl of an electric mixer, beat until pale and fluffy. Add eggs one at a time until well incorporated.
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Fold in the sifted flour, almond meal, baking powder and spice alternately with the sour cream, mixing until well combined. Add lemon juice and rind, mixing well.
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Spoon batter into a greased and lined 20cm square cake pan. Sprinkle the pine nuts and currants over the top and bake for 40- 45 minutes, or until an inserted skewer comes out clean.
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For the syrup: Place sugar, lemon juice and cinnamon in a saucepan. Bring to the boil, reduce heat and simmer until reduced, thick and syrupy. Remove cinnamon stick.
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Drizzle the syrup evenly over the cake, allowing it to be absorbed. Allow to cool in the pan for 1 hour. Serve cake pieces with a dollop of thick cream or yoghurt.
