Bitter Lemon Cake
Serves 6-8
Preparation 2,5 hours+
Lemon zest is soooo much more bitter than orange zest
. This cake is flavored with a pinch of ginger; it doesn't contain cinnamon (which smells so wonderful in the orange cake) and is more suitable for those who like really tangy, acerbic flavors.
Cake
3-4 (organic) lemons
3 teaspoons vanilla sugar
0,5 teaspoon powdered ginger
250 ml sugar
250 ml plain/ap flour
100 ml almond flour (ground almonds)
1,5 teaspoons baking powder, mixed with flour
100 ml melted butter, cooled
2 eggs
A pinch of salt
Filling
300 ml milk
150 ml sugar
3 egg yolks
0,5 teaspoon ground vanilla seeds or 2-3 teaspoons vanilla sugar
A pinch of plain/ap flour
Preparation
Like in the Gin & Orange cake, line a cake tin with butter and almond flour or breadcrumbs (wipe the tin with softened butter using e.g. kitchen paper and turn a handful of flour around). Steam the lemons for an hour (it is better to steam than cook; the fruit might break down in water), cut in halves, discard the seeds and possible stems and mash in a blender. Pour the mash (approximately 400-450 ml) into a large bowl and add all other ingredients. Mix well and pour the dough in the cake tin. Bake for ~1 hour (or more) in 175°C (150°C fan) until done. Cover with foil if the cake starts to brown too much. Let set and cool for 30 min.
Prepare the filling while the cake is in the oven. Mix all ingredients in a Teflon pan (or alike) on medium heat and whisk with a silicone whisk until the mixture thickens into a favorable curd. Let cool and spoon the thick mixture into a large plastic bag; remove all air and tie a knot. When the cake has cooled down, drill or push a horizontal hole from both ends (meeting in the middle) with e.g. a round apple seed corer. Make a hole in the plastic bag and squeeze as much filling in as you can (keeping the cake tilted). Garnish with the rest of the filling, fruit, berries and lemon balm and sprinkle some icing sugar on top through a sieve. (The orange berries in the pic are cape gooseberries.)
Serves 6-8
Preparation 2,5 hours+
Lemon zest is soooo much more bitter than orange zest
. This cake is flavored with a pinch of ginger; it doesn't contain cinnamon (which smells so wonderful in the orange cake) and is more suitable for those who like really tangy, acerbic flavors.Cake
3-4 (organic) lemons
3 teaspoons vanilla sugar
0,5 teaspoon powdered ginger
250 ml sugar
250 ml plain/ap flour
100 ml almond flour (ground almonds)
1,5 teaspoons baking powder, mixed with flour
100 ml melted butter, cooled
2 eggs
A pinch of salt
Filling
300 ml milk
150 ml sugar
3 egg yolks
0,5 teaspoon ground vanilla seeds or 2-3 teaspoons vanilla sugar
A pinch of plain/ap flour
Preparation
Like in the Gin & Orange cake, line a cake tin with butter and almond flour or breadcrumbs (wipe the tin with softened butter using e.g. kitchen paper and turn a handful of flour around). Steam the lemons for an hour (it is better to steam than cook; the fruit might break down in water), cut in halves, discard the seeds and possible stems and mash in a blender. Pour the mash (approximately 400-450 ml) into a large bowl and add all other ingredients. Mix well and pour the dough in the cake tin. Bake for ~1 hour (or more) in 175°C (150°C fan) until done. Cover with foil if the cake starts to brown too much. Let set and cool for 30 min.
Prepare the filling while the cake is in the oven. Mix all ingredients in a Teflon pan (or alike) on medium heat and whisk with a silicone whisk until the mixture thickens into a favorable curd. Let cool and spoon the thick mixture into a large plastic bag; remove all air and tie a knot. When the cake has cooled down, drill or push a horizontal hole from both ends (meeting in the middle) with e.g. a round apple seed corer. Make a hole in the plastic bag and squeeze as much filling in as you can (keeping the cake tilted). Garnish with the rest of the filling, fruit, berries and lemon balm and sprinkle some icing sugar on top through a sieve. (The orange berries in the pic are cape gooseberries.)
Last edited:
