Soggy Lemon Cake

If you ever make the same mistake I do, and buy fresh produce in bulk because it's "cheaper per item" (must be an Asian thing?), then you may frequently encounter a half-used bag of mouldy lemons in your pantry. It's difficult when you only occasionally need one or two wedges of lemon. The sensible solution would be to only buy one lemon at a time - but old habits die hard.

One solution would be to make these lemon cupcakes here, or you could make an entire cake! To make you feel "better", here is a gluten-free recipe. (Note the butter and sugar content is still quite high!) Just a warning - if you don't like wet, sticky, dense, moist, soggy cake, then this is not for you. You could always just skip the syrup part too.

 SOGGY LEMON CAKE

Cream together 200g butter with 200g caster sugar.

Mix together 200g almond meal, 100g corn meal and 1.5 tsp baking powder.

Alternate between adding 3 eggs, one at a time, with part of the dry meal mix.

Lastly, fold in the zest of 2 lemons.

The mix will look sloppy - but that's the idea

Bake at 160C for 30-40 mins until a skewer comes out clean.
Leave the cake in the tin to cool.

When the cake is cool, pierce all over with a skewer.

Lemon Syrup

Juice the 2 lemons you zested earlier, strain, and put into a saucepan with 100g icing sugar.
Heat whilst stirring until the sugar dissolves.

The prepared syrup should look like this

Leave the cake in the tin and carefully pour the hot syrup all over.
Leave for a while (about 20 minutes) to allow the cake to drink up the lemoney goodness.

And there you have it. Be prepared for sticky faces and sticky fingers! You also might want a nice hot cup of tea or coffee - or a healthy dollop of cream to balance that sweetness.