Quinoa & Vegetable Fritters (Aldi’s)
serves 12
Lemon Syrup Cake (GF)
10 serves
Ingredients
5 lemons
1 orange
200g unsalted butter, softened
2 1/3 cups caster sugar
4 eggs
3/4 cup GF plain flour
1/2 tsp GF BP
200g almond meal
1. Preheat oven to 180°c. Grease a 22cm cake pan and line base with baking paper.
2. Finely grate rind of 4 of the lemons and the orange: you need 2 tbs lemon rind and 1 tbs orange. Then for juice, you need 2/3 cup lemon and 1/3 cup orange juice.
Cut rind of remaining lemon into fine shreds.
3. Using an electric beater, beat butter, 1 1/3 cups of the sugar, plus lemon and orange rinds together until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Sift flour & BP together into a bowl and stir in the almond meal.
Beat into butter mixture, in 2 batches until just combined.
5. Spoon mixture into prepared pan and smooth the top.
Bake for 40-50 minutes or until cooked when tested with a skewer.
6. Meanwhile make syrup:
Combine reserved juices, lemon shreds and remaining 1 cup sugar in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil, simmer 10 minutes, then remove from heat.
Set aside 1/3 of the syrup for serving and brush remainder over hot cake.
Top with lemon shreds. Cool cake in pan.
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