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Recipe Name: Almond And Lemon Syrup Cake With Violets Or Heartsease Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

45 Gram(s) Slightly stale breadcrumbs
1 1/2oz
200 Gram(s) Caster sugar, 7oz
100 Gram(s) Ground almonds, 3 1/2oz
200 Oil, 7fl oz
4 Eggs
Finely grated lemon zest
1 1/2 Teaspoon(s) Baking Powder
1 Lemon, juice of
85 Gram(s) Sugar, 3oz
100 Water, 3 1/2fl oz
8 Fresh spikes of lavender
flowers or 6 or 1
dried spikes rosewater
1 Cinnamon stick
Violets, heartsease or
garder pansies
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 powder. Add the oil and eggs and beat well. Stir in
the lemon zest. Pour the mixture into the prepared cake tin. Put into
a cold oven and set the heat to 190øC/375øF/gas mark 5. Bake for
40-50 minutes until the cake is a rich brown and a skewer inserted
into the centre comes out clean. Cool for 5 minutes 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
until 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 warm and pour over the syrup.
Leave to cool, spooning excess syrup back over every now and then
until it is all soaked up. Serve with creme fraiche, whipped cream or
mascarpone and possibly some sliced fresh fruit on the side.
Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 152
Calories From Fat: 76
Total Fat: 8.9g
Cholesterol: 93mg
Sodium: 127.5mg
Potassium: 125.8mg
Carbohydrates: 13.9g
Fiber: 1.5g
Sugar: 11.3g
Protein: 5.8g

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