Candied Lemon Cake

Candied Lemon Cake

Candied Lemon Cake

Ingredients:

1/2 cup all-purpose flour, sifted
1 1/2 cup powdered (confectioner’s) sugar, sifted
1 cup almond meal or ground almonds
1 tablespoon finely grated lemon rind
6 egg whites
1 stick (4 oz) plus 5 tablespoons butter, melted

Instructions:

Preheat oven to 350F. Spray a 10 inch cake pan with non-stick cooking spray, line bottom with a parchment paper round.

Place the the flour, powdered sugar, almond meal and lemon rind in a bowl and mix well. Add the egg whites and melted butter, mix well to combine. Pour dough into the prepared cake pan.

Bake for 25 - 30 minutes, or until a tooth pick comes out clean. Let cool for 10 minutes, then turn out onto a plate.

Serve cake with a dollop of the cream and enjoy with a wonderful bottle of Chateau Ste Michelle Jonté Sauvignon Blanc.

Candied Lemon Slices

Ingredients:

1 1/2 cup sugar
2/3 cup water
3 organic lemons, washed, dried and thinly sliced

Instructions:

Prepare the candied lemon while the cake is baking. Place the sugar and water in a saucepan over medium heat and stir to dissolve the sugar. Add the lemon slices and bring to a boil. Cook for 12 - 15 minutes or until the syrup has thickened and the lemons are translucent. Pour the syrup over the cake and spread the candied lemon slices all over the cake top. Allow to cool.

Lemon Whip Cream

Ingredients:

1 cup heavy whipping cream
1 teaspoon finely grated lemon rind
1 tablespoon powdered (confectioner’s) sugar, sifted

Instructions:

Place the cup of heavy whipping cream in a mixing bowl, add the powdered sugar and lemon rind and whip until soft peaks form.

Wine Pairings