Ingredients

Method

• 240 g flour
• 1 1/2 t baking powder
• 1/2 t bicarbonate of soda
• 70 g ground almonds
• 1 t salt
• 100 g butter
• 220 g caster sugar
• 4 free-range eggs
• 2/3 cup milk
• 3 T lemon zest
For the syrup:
• 200 g caster sugar
• 1 cup lemon juice

Method

Ingredients

Preheat the oven to 180°C. Sift the flour, baking powder, bicarbonate of soda, ground almonds and salt into a bowl.

Cream the butter and sugar until light and fluffy. Whisk in the eggs until light and creamy.

Add the milk and lemon zest and stir to combine. Gently fold the flour mixture into the egg mixture.

Pour the mixture into greased 20 cm ring cake tin. Bake for 35 minutes, or until a skewer inserted comes out clean. Pour the warm syrup over the cake while it’s still hot. Serve with mascarpone cream.

To make the lemon syrup, bring the sugar and lemon juice to a boil in a saucepan until the sugar dissolves.