Another delicious cake recipe for your enjoyment. Make this lemon cake with aniseed and dry apricots…
What You Need
250g butter (room temperature)
Grated rind of 2 lemons
500ml castor sugar
6 eggs
570ml flour
¼ tsp baking powder
250ml cream
2.5ml aniseed, crushed
100g dry apricots, soaked in warm water and chopped
100g flaked almonds
READ MORE: This Gluten-Free Banana Lemon Loaf Is A Game Changer!
Method
1/ Preheat the oven to 160°C.
2/ Cream the butter, lemon rind and sugar until soft, light and fluffy. Add the eggs one at a time until well incorporated. Combine the flours and add half the flour mixture and half the cream to the butter mixture. Once well combined, add the rest of the flour mixture, the rest of the cream, the aniseed and the apricots.
3/ Pour into a 25cm greased and lined cake tin and garnish with almonds.
4/ Bake for about an hour and a half.
SERVES 10-12. Per serving: 2 341kJ, 32g fat (17g sat), 63g carbs, 60mg sodium, 2g fibre, 8g protein
Cook’s Note: Swap the flaked almonds for pine nuts for an exotic twist.
