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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 180°C. | 2. Butter and line the base of a 20cm round cake tin. | 3. Beat the butter and caster sugar in a large bowl using electric hand whisk until pale and creamy. | 4. Add the lemon zest (reserving half a tsp for the icing) and mix well. | 5. Gradually whisk the eggs into the butter mix--don't worry if it curdles a bit. | 6. Sift together the flour and baking powder and fold into the egg and butter mix using a large metal spoon or spatula. | 7. Add the ground almonds and 3/4 of the lemon juice; fold until thoroughly combined. | 8. Spoon into the cake tin and bake for 1 hour and 15 minutes or until a toothpick inserted into the middle of the cake comes out clean. | 9. Put cake tin on wire rack to cool for 10 minutes. | 10. Meanwhile, mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over top of cake. | 11. Cool in tin for a further 30 minutes and then remove and cool completely. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	225		unsalted softened	22908.15	1.9169999999999998	27.1575	2591.4645
caster sugar	225			178.0	0.0	39.6	1.0
lemon	3			3.8425	1.2349	0.1458	0.0397
egg	4			286.0	1.44	25.12	19.02
self raising flour	200	g		178.0	0.0	39.6	1.0
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
almond	50	g	ground	442.0	0.0	0.0	50.0
icing sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.