Ingredients For the Dessert 4 Eggs 225 g Unsalted Butter 225 g Caster Sugar 1 tsp Baking Powder 1 tsp Vanilla Extract 255 g Plain Flour 1 Pinch Sea Salt 45 g Ground Almonds 3 Lemons (Zested) For the Icing 1 Pinch Sea Salt 1 Lemon (Squeezed) 1 tsp Unsalted Butter (Melted) 200 g Icing Sugar For the Almond Paste 50 g Ground Almonds 50 g Icing Sugar 1 tsp Almond Extract 1 Egg (Whites) * Always check the ingredient labels for allgergen information The cake be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Share this Recipe Facebook Twitter Pinterest WhatsApp
Lemon Moon Cake by Dan Serves 12 Total 1 hour 15 minutes Oven Temp 165 °C - 1 hour Difficulty Not too Tricky Chef Nichole Accettola Method To make the almond paste mix together the ground almonds, icing sugar, almond extract and egg white until it comes together in a paste, then set aside to use later. Zest all four lemons into a small bowl and set aside. Then juice the lemons or until you get around 155g then set aside. In a large bowl cream together the butter and sugar until soft and creamy. Add the eggs one at a time and beat until pale and creamy. Add the almond paste and vanilla extract and mix to combine. Add the flour, almond flour, baking powder and salt and mix together. Then add all the lemon zest and half of the lemon juice and mix together. Grease a large cake tin and pour the batter in, smoothing it out with a spatula. Bake for 1 hour, or until the surface looks slightly puffed with a few brown spots. Allow the cake to cool completely. To make the icing add the icing, melted butter, remaining lemon juice and a small pinch of salt. Mix together until there are no lumps and it has the consistency of glue. Once the cake has cooled, cut it in half and pour the icing glaze over each half. Use a spatula to spread it across the surface and out to the edges of the cake, allowing it to drip a little over the edge.