Recipe Winter citrus bliss cake : Easy, Special and Delicious

Recipe Winter citrus bliss cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Winter citrus bliss cake. This Recipe Winter citrus bliss cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Winter citrus bliss cake was necessary 20m, cook 2h 20m and serving 10. Attention: allergies . Without having to wait long, let's just check the Recipe Winter citrus bliss cake

Lemon cake goes gluten-free, so no-one has to miss out on this afternoon tea classic. We've also added honey for extra sweetness.

12 Ingredients

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  4 lemons
  
  
  


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  60g butter, chopped
  
  
  


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  1/2 cup honey
  
  
  


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  3 eggs
  
  
  


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  1 tsp vanilla bean paste
  
  
  


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  1/3 cup extra virgin olive oil
  
  
  


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  1 tbsp gluten-free baking powder
  
  
  


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  1 1/2 cups almond meal
  
  
  


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  1/2 cup desiccated coconut
  
  
  


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  1 tbsp chopped pistachio kernels, toasted
  
  
  


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  Mascarpone, to serve
  
  
  


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  Extra honey, to serve
  
  
  


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  Select all ingredients
  
  
  

7 Method Steps

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  Step 1
  
  
  
  
  Place 2 lemons in a medium saucepan. Cover with water. Bring to the boil. Reduce heat to medium-low. Simmer for 1 hour 30 minutes or until very soft. Drain. Cool to room temperature.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, thinly slice remaining 2 lemons.
  
  
  


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  Step 3
  
  
  
  
  Preheat oven to 180C/160C fan-forced. Grease and line a 6cm-deep, 20cm round cake pan.
  
  
  


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  Step 4
  
  
  
  
  Place butter

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  (60g butter, chopped) and 2 tbs honey in a small saucepan over medium heat. Cook, stirring, until melted and smooth. Bring to a simmer. Pour over base of prepared pan. Arrange lemon slices in base of pan, slightly overlapping.
  
  
  


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  Step 5
  
  
  
  
  Coarsely chop cooked lemon, removing and discarding seeds. Place chopped lemon in a food processor. Process until pulpy. Add eggs (3 eggs), remaining 1/3 cup honey, vanilla (1 tsp vanilla bean paste) and oil (1/3 cup extra virgin olive oil). Process until well combined. Add baking powder (1 tbsp gluten-free baking powder), almond meal (1 1/2 cups almond meal) and coconut (1/2 cup desiccated coconut). Process until just combined.
  
  
  


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  Step 6
  
  
  
  
  Pour into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 15 minutes. Turn out onto a wire rack to cool.
  
  
  


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  Step 7
  
  
  
  
  Drizzle cake with extra honey (Extra honey, to serve). Sprinkle with pistachios (1 tbsp chopped pistachio kernels, toasted). Serve with mascarpone (Mascarpone, to serve).
  
  
  

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