Lemon isn’t sufficient to describe these cakes. They’re sticky, sweet and dense with an intense lemon kick – a delightful lemon smackdown!
I made these cakes to celebrate Game of Thrones (season 3) which started this week. This recipe isn’t the lemon cake from the official Game of Thrones cookbook A Feast of Fire and Ice As fun as it would be to own I have far too many cookbooks as it is. I also suspect this cookbook may not have many vegetarian options for me.
Instead I have made my own based on Nigella’s Clementine Cake There is a faint bitter edge to the cakes, which I quite like, but if you are sensitive to bitter flavours you may want to add more sugar. If you would prefer a cake with a more subtle lemon flavour you could skip the second lemon and spoon over some simple sugar syrup over the cooked cakes.
Do you have a favourite fiction inspired dish?
Makes 4 small cakes
2 large lemons (about 200g each)
110g + 1/4 cup sugar
125g almond meal
1tsp baking powder
1 tbsp cornflour
1 tbsp vegetable oil
The day before …
Finely, finely slice one of the lemons. I highly recommend using a mandolin. Place in a glass or ceramic bowl with 110g of sugar; stir; cover with cling film and let it stand for about 24 hours.
The day …
Preheat the oven to 170C. Line the base of four 1 cup capacity moulds (I used moulds with a loose bottom). Give the sugar soaked lemons a quick blitz with an immersion blender (or similar) if you want a smooth texture. Add the zest of the second lemon, almond meal, baking powder, cornflour and oil; stir. Divide the mix into the four moulds and bake for about 20 minutes.
While the cakes are cooking …
Place 1/4 cup sugar with the juice of the second lemon in a saucepan and cook until the sugar has dissolved and it is thick and syrupy.
When the cakes are cooked …
Remove them from the oven and pierce all over with a skewer. Spoon over the syrup. Allow to cool a little in the moulds. Serve with either cream or ice cream.