Lemon and almond cake

This is a citrus cake and you can replace the lemon with two oranges if you prefer. It was inspired by one of our students from Melbourne so we call it Keogh cake!

Ingredients (serves 12)

1 whole lemon (organic) (or 2 oranges if orange cake)

6 eggs

250g sugar

250g ground almond flour

1 teaspoon of baking powder

Method

Boil the whole lemon (or oranges) in water for 30 minutes and allow to chill. Cut into pieces including the rind but remove seeds. Blend the pulp.

Whip the egg and sugar till foamy. Add the almond flour, lemon pulp and baking powder into the whipped egg and sugar. Bake the cake in a well buttered baking tin for an hour at 180c/350f

Sprinkle with cocoa powder and serve. It will stay fresh and moist for three days if stored in a cool spot. 

Magical when accompanied with buttermilk ice cream!