Moroccan lemon and orange cake
Makes 11 slices
- 2 unwaxed lemons
- 3 medium free-range eggs
- 180g fructose sugar (fruit sugar)
- 80g rice flour
- 1 tsp baking powder
- 120g ground almonds
For the drizzle
- 2 tbsp of fructose sugar
- 1 tbsp of water
- 50ml freshly squeezed lemon juice
- 1 tbsp orange flower water
How to make Moroccan lemon and orange flower water cake
1. Put the lemons in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour. Halve the lemons, remove the pips, then purée in a blender, skin and all.
2. Heat the oven to 170°C. Oil a 20cm loaf tin and line with baking parchment. Beat the eggs and 180g fructose together until pale and thick. Fold in the flour, baking powder, almonds and lemon purée.
3. Pour into the tin and bake for one hour until the top is golden. Do keep an eye on it for the last 15 mins as fructose sugar is slightly more likely to catch. Remove from the oven then leave to cool for 10 minutes.
4. While the cake is cooling prepare the drizzle. Dissolve the sugar in the water then, once it starts to bubble, take it off the heat. Add the lemon juice and orange flour water. With a skewer, poke the cake (while still in the tin), then pour over the syrup. This needs to be done while the cake is still hot so it really absorbs into it.
5. Leave to cool, then remove from the tin and serve in slices.