Ive mentioned before just how much i love lemon… And over the weekend as much as i told myself i shouldnt that i wouldnt – i just couldnt help it, i felt like something lemony and sweet, something to make all the horrible horribleness of the week melt away…
So i baked a flour less lemon cake of sorts, that is a must try! It was awesome, very moist, very tangy, very very tart and just what i needed on Saturday night 
Flourless Lemon Cake
Stuff you’ll need
- 3 whole lemons – make sure the skins are not blemished
- 5 eggs
- 1 1/4 cup castor sugar
- 150 grams ground almonds
- 1 cup desicated coconut
- 1 tsp baking soda
How i did it
Right, so this is going to take some time – we’re not talking a slap it together at the last minute kind of deal here, so if your going to make this one make sure you have about 2.5 hours on hand before you would like to eat it.
Preheat the oven to 170 deg Celsius, carefully grease and line a cake tin.
First place the lemons whole into a saucepan and cover with water. Simmer them for about an hour – i think this was the best bit of the evening as the whole house filled with the sent of lemon! So fresh and clean. After an hour remove the lemons from the water, cut in half remove the pips and place in a blender. The lemons should be soft and goey, now at this point i just blended the lemons however if you prefer a sweeter and less tangy lemon flavor i would suggest adding a little icing sugar or brown sugar at this point to sweeten the lemons a tad more. Blend until a smooth puree and place in a bowl to one side and allow to cool for a little.
In a separate clean bowl beat the eggs and castor sugar together until the eggs have doubled and become silky, firm(ish) and full of air. Add the teaspoon of baking soda coconut and almond meal and gently fold into the mix making sure not to loose to much air. Fold in the lemons carefully again trying oh so hard not to loose too much air. Poor into the cake tin and bake for about an hour or until the skewer comes out clean…
Dust with icing sugar, i think it should be served warm, but cold tastes awesome too…
ENJOY, i certainly did!
