Name: Almond syrup cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1 serving
Cuisine: Bake
Ingredients: 400.00 g butter at room temperature; 500.00 ml castor sugar; 60.00 ml lemon zest only; 8.00 eggs; 375.00 ml flour cake; 12.50 ml Baking powder; 400.00 g almonds ground; 125.00 ml milk; 250.00 g mascarpone cheese; 250.00 ml water; 2.00 lemon thinly sliced

Recipe Disclaimer

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Ingredients (11)

400.00 g	butter — at room temperature
500.00 ml	castor sugar
60.00 ml	lemon — zest only
8.00	eggs
375.00 ml	flour — cake
12.50 ml	Baking powder
400.00 g	almonds — ground
125.00 ml	milk
250.00 g	mascarpone cheese

Lemon-slice topping: sugar

250.00 ml	water
2.00	lemon — thinly sliced

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Method:

Oven temperature: 180°C
1. Preheat the oven. Grease two
springform cake tins (of 21cm in
diameter) and line the bottoms
with greased baking paper. Beat
the butter, castor sugar and
lemon zest until light, fluffy and
creamy. Add the eggs one by
one while beating continuously.

2. Fold in the sifted flour and
baking powder, followed by the
ground almonds, then add the
milk and stir to form a smooth
mixture. Place the mixture
in the greased cake tins and
bake for about an hour or until
cooked through when tested
with a skewer. Remove the
cakes from the oven and allow to
cool completely.

3. Prepare the topping: Heat
250ml sugar and 250ml water
over a low heat and stir until all
the sugar has dissolved before
the syrup starts to boil (use
a damp cloth to remove any
crystals that form on the sides).
Cut the lemons into thin slices
and add these to the syrup when
it starts to boil. Simmer the syrup
for 20 minutes or until the lemon
slices are soft and transparent.

To serve: Spread half the
mascarpone on one cake and
place the other cake on top.
Decorate the cake with the
glazed lemon slices and pour a
little of the syrup over
the top. Serve it with the
remaining mascarpone.
Makes: 1 cake