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"This citrusy lemon cake began as my mum’s recipe, evolving over the years with little tweaks and lots of love. It dates back to when I was 19 and opened my first café, Maidments Tea Rooms in Cobram. Later, it became a firm favourite at our much-loved farm store in Yarrawonga. Serve it warm, fresh from the oven, and serve with double cream + ice cream."
Ros Vodusek | Rich Glen Creative Director
Ingredients
CAKE
• 1 Cup almond meal
• 1 Cup desiccated coconut
• Finely grated zest of 4 lemons or limes
• ½ Cup caster sugar
• Juice + rind of 2 lemons or limes
• Pinch of Murray river salt flakes
• 1 ½ cup self raising flour, sifted (or gluten-free SR flour)
• 180ml Rich Glen Agrumato Lemon Lime Olive Oil
• 3 large eggs
TANGY SYRUP
• ½ Cup caster sugar
• Juice of the 4 lemons and limes
Directions
CAKE
1. Preheat the oven to 160˚C. Prepare tin with baking paper and grease with olive oil.
2. Mix self raising flour, almond meal, coconut and zest in a bowl, set aside.
3. In a mixing bowl add sugar, lemon juice and rind, pinch salt flakes, Agrumato Lemon Lime Olive Oil and eggs.
4. Beat for 5 mins with an electric mixer.
5. Fold the dry mix into the wet mix until combined and pour into the lined tin.
6. Bake for 30 mins on 160˚C or until springy to touch.
TANGY SYRUP
While the cake is baking make the tangy syrup.
1. In a bowl, mix caster sugar and juice. Whisk until sugar dissolves, set aside.
2. Remove the cake from the oven (when springy to touch) and prick the cake all over with a skewer. Pour the syrup all over the cake whilst piping hot and it is still in the tin.
