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Almond And Lemon Syrup Cake With Violets Or Heartsease
Ingredients
- 45 gm Slightly stale breadcrumbs, (1 1/2oz)
- 200 gm Caster sugar, (7oz)
- 100 gm Grnd almonds, (3 1/2oz)
- 200 ml Oil, (7fl ounce)
- 4 x Large eggs Finely grated lemon zest
- 1 1/2 tsp Baking pwdr
- 1 sm Lemon, Juice of
- 85 gm Sugar, (3oz)
- 100 ml Water, (3 1/2fl ounce)
- 8 x Fresh spikes of lavender flowers or possibly 6, or possibly 1 1/2tbsp dry spikes, rosewater
- 1 x Cinnamon stick Violets, heartsease, or possibly garder pansies
Directions
- Line the base of a 20cm (8 inch) cake tin with non-stick baking parchment and grease the sides. Mix the breadcrumbs with the sugar, almonds and baking pwdr. Add in the oil and Large eggs and beat well. Stir in the lemon zest. Pour the mix into the prepared cake tin. Put into a cool oven and set the heat to 190 C/375 F/gas mark 5. Bake for 40-50 min till the cake is a rich brown and a skewer inserted into the centre comes out clean. Cold for 5 min in the tin then turn out onto a plate.
- Make the syrup while the cake is cooking. Put all ingredients into a pan, and bring gently to the boil, stirring till the sugar has dissolved completely. Simmer for 3 mintues. Remove the lavender flowers and cinnamon if you wish. Pierce holes in the cake with a skewer while it is still hot and pour over the syrup. Leave to cold, spooning excess syrup back over every now and then till it is all soaked up. Serve with creme fraiche, whipped cream or possibly mascarpone and possibly some sliced fresh fruit on the side.
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