I made this cake to celebrate my last yoga class of 2009. It was a smashing success! I have only begun baking again recently, but this cake is encouragement enough to keep it up!
Ingredients
* 40g butter, chilled, cubed
* 1/4 cup plain flour
* 1/4 cup demerara sugar (or combination of brown / raw sugar)
* 1 lemon, rind finely grated
* Handful of shredded coconut
Base
* 3 eggs
* 1 cup caster sugar
* 2 1/2 teaspoons ground cardamom
* 125g butter, softened
* 300ml carton cream
* 2 1/2 cups self-raising flour
* 1/2 cup flaked almonds
Method
1. Preheat oven to 180°C. Grease and line a 7cm deep, 10cm x 21cm (base) loaf pan, allowing a 5cm paper overhang.
2. Rub butter into flour to resemble fine breadcrumbs. Add sugar and lemon rind. Mix well. Set aside.
3. Make base: Beat eggs, sugar and cardamom until combined. Add butter. Process until smooth. Add cream and flour. Mix until combined. Spoon into pan.
4. Sprinkle almonds over cake, pressing in with your fingertips. Sprinkle with lemon rind mixture. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Use baking paper overhang to lift cake onto a wire rack to cool. Slice and serve
Syrup
* 1 1/4 cups water
* 1 cup caster sugar
* Juice of one lemon
* 1 tsp ground cardamom
- Bring water, sugar, cardamom to the boil
- Simmer for 10-20min
- Cool
