- 60 mins
- 180 mins
Ingredients
- For the candied peel:
- 1 unwaxed lemon
- 200g (7oz) granulated sugar
- 100g (3 1/2 oz) caster sugar
- For the cake:
- 175g (6oz) softened butter
- 175g (6oz) caster sugar
- 225g (8oz) self-raising flour
- 50g (1 3/4 oz) ground almonds
- 4 large free-range eggs
- 1 large unwaxed lemon, finely grated zest only
Preparation
Step 1
Directions
For the candied peel, cut the lemon into 8 wedges, then cut out the flesh, leaving a 5mm thickness of peel and pith. Cut each wedge into 4 strips.
Pour 300ml (10fl) oz water into a small pan, add the granulated sugar and heat, stirring until the sugar has dissolved. Add the lemon zest and simmer uncovered for 30-45 minutes, until the lemon peel is soft and translucent.
Drain in a wire sieve and leave to cool. Spread the peel out on a baking sheet lined with parchment and sprinkle with caster sugar. Place in the oven on the lowest setting (approximately 200°) for 1 hour until dry.
For the cake, preheat the oven to 325°. Grease a 18cm (7in) deep round cake tin and line the base and sides with baking parchment.
Put the butter, sugar, flour, ground almonds, eggs and lemon zest into a large bowl. Using an electric mixer, beat for 1 minute to mix thoroughly. Turn into the prepared tin and level the surface.
Bake for 35 minutes. Decorate with 3 pieces of candied peel and bake for a further 20-25 minutes, until a skewer inserted into the centre, comes out clean. Leave in the tin for 15 minutes to cool before turning out onto a wire rack to cool completely.