A Perfect Pantry

Ingredients

• 240g almond meal
• ½ cup gluten free self-raising flour
• 150g unsalted butter
• 1 cup caster sugar
• 3 eggs
• Zest of 2 lemons
• Zest of 1 lime
• ½ cup sour cream
• ½ cup natural yoghurt
• ¼ cup lemon juice
• 100g sliced almonds

Lime syrup

• ½ cup caster sugar
• 2 tbsp. lime juice

Directions

1. Pre-heat oven to 180°C. Grease and line a 25cm cake tin and sprinkle half the sliced almonds on the bottom.
2. Spread the almond meal on a baking tray and roast for 10 minutes to lightly roast. Remove and let cool to room temperature. Then mix with the gluten free flour.
3. Place the butter and the caster sugar into the bowl of your bench mixer and beat until light and fluffy. Add the eggs one at a time, beating well between additions.
4. Add the lemon zest, lime zest, sour cream, natural yoghurt and lemon juice, stir through.
5. Fold the almond meal and gluten free flour through and spoon the mixture into a 25cm lined cake tin, before evening out the batter, sprinkle the remaining sliced almonds around the outside and then even out the batter, pushing the sliced almonds to the outside.
6. Bake on 180°C for 35 minutes or until a skewer comes out clean.

To make the syrup

7. Place the sugar and lime juice into a small saucepan and heat together until the sugar is dissolved. Remove from the heat and let cool slightly.
8. Let the cake cool slightly and then drizzle the syrup over the cake and dust with icing sugar if desired.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Hand Mixer