Cardamom adds a beautiful touch to this delightful lemon cake with a twist. It’s fragrant, zesty and served with a sweet lemon syrup and creamy labne.
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Ingredients
Vanilla labne
Lemon syrup
Method
1.You will need to start the labne a day ahead.
Make vanilla labne. Split vanilla bean in half lengthways; scrape seeds into a medium bowl. Discard pod. Add remaining ingredients; stir until combined. Spoon yoghurt mixture into a sieve lined with two layers of muslin (or a clean Chux cloth). Tie cloth close to yoghurt. Refrigerate 12 hours or overnight, squeezing the yoghurt occasionally, until thick. Stir yoghurt until smooth.
2.Preheat oven 160°C/325°F. Grease a deep 20cm (8-inch) round cake pan; line base and sides with baking paper.
3.Whisk egg whites, butter, almonds, icing sugar, sifted flour, rind and cardamom in a large bowl until well combined. Pour mixture into pan.
4.Bake cake for 1 hour 40 minutes; cover with foil halfway through cooking to prevent overbrowning, or until a skewer inserted comes out clean. Stand cake in pan for 10 minutes before turning top-side up on a wire rack over an oven tray.
5.Meanwhile, make lemon syrup. Stir ingredients in a small saucepan over medium heat until sugar dissolves. Bring to the boil; boil for 5 minutes or until syrup thickens. Remove from heat. Reserve 2 tablespoons syrup and zest. Pour hot syrup over hot cake.
6.Serve cooled cake with vanilla labne and reserved syrup and zest.
You will need to start the labne a day ahead.
Note
