Light and aromatic, it is the perfert guilt-free dessert. Make it the day before you plan to serve it so the flavors can completely infuse the cake. I use lemons from my garden or organic lemons in my recipes. If you cannot find organic lemons, wash your lemons thoroughly.
Serves 12
For cake
2/3 cup canola or sunflower oil, plus 1 to 2 tablespoons for greasing pan
3 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs, separated
1 cup sugar
Fine zest of 4 lemons
1 cup thick yogurt, preferably Greek (see Note)
1/2 cup lemon juice
For lemon syrup and topping:
1/2 cup freshly squeezed lemon juice
1/3 cup water
1 cup sugar
1/3 cup home made Lemon Liqueur or limoncello liqueur
1 cup home made Lemon Marmalade or store-bought
1/2 cup toasted almonds, coarsely ground
Preheat oven to 375°F.
Brush a round springform-pan with oil and cut a disk of parchment paper to cover base. Brush paper with oil.
In a large bowl stir together flour, baking soda and salt. Set aside.
Using a standing mixer or hand-held mixer and stainless-steel bowl, beat egg whites until soft peaks form. Set aside. Do not yet rinse beaters.
In another bowl, using unrinsed beaters, mix egg yolks and sugar until creamy.Add sunflower oil, lemon zest and yogurt, and beat until incorporated.
Add half of flour mixture and work briefly to mix, then add remaining flour and lemon juice.Using a rubber spatula, fold beaten egg whites into cake mixture, working until just incorporated.
Pour batter into prepared pan and even top with spatula. Bake 45 minutes to 1 hour, until a toothpick inserted in center comes out clean. Let cool 15 minutes on a rack.
While cake bakes, make lemon syrup. In a small saucepan combine lemon juice, water and sugar. Cook over medium heat, stirring, until sugar is dissolved.
While cake is cool enough to handle but still warm, invert onto a serving platter, peel off paper and prick surface all over with a toothpick.Using a spoon, douse cake with syrup, covering surface evenly. Pour lemon liqueur over cake, cover with plastic wrap and let stand until completely cold.
Spread lemon marmalade over cake, and, if you like, sprinkle with toasted almonds. Cover and let stand at room temperature a few hours or overnight.
Post new comment