Lemon & Cardamom Cake

Serves 6


Ingredients:

3 tsp cardamom seeds
2 lemons
1 cup (115g) ground almonds
½ cup (55g) dried breadcrumbs
⅓ cup (85g) caster sugar
4 eggs, separated
pinch of salt
whipping cream and shredded lemon rind, to serve


Method:

• Preheat oven to 190°C (375°F). Butter a 16.5cm round loose-bottomed cake tin.
• Grind cardamom seeds in a mortar. Grate lemon rind and squeeze juice from lemons.
• In a bowl, mix together ground almonds, 2 tsp of the ground cardamom, breadcrumbs, lemon rind and juice. Mix in the sugar. Beat egg yolks and add to almond mixture. Whisk egg whites with salt until stiff; carefully fold into the mixture. Pour into prepared tin. Bake in the oven for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in tin. Serve topped with piped whipped cream and shredded lemon rind as a dessert, or plain with coffee.