This a a great cake, adapted from a Gary Rhodes recipe. Mrs W. first made them when she was dieting as they have no butter or flour. They are sublime served warm with custard. Using whole lemons sounds mad but gives a real depth of flavour. I split the mix between mini cannelle moulds (pictured) and mini loaves. the cannelles were a lovely treat to have after lunch (linguine pomodoro with chorizo). I baked these and lemon macarons as Easter gifts for our neighbours before jetting off to Portugal (to stuff myself with custard tarts and seafood!).
Flourless Whole Lemon and Almond Cannelles (or Cakes)
175 g ground almonds
4 large eggs
1/4 tsp baking powder
3 whole unwaxed lemons
175 g unrefined caster sugar (for those who are on a diet 14 g of Splenda can be used in place of the sugar… I won’t claim it made as good a cake but Mrs W. quite liked it)
- Pre-heat oven to 180°C.
- Put the whole lemons in a saucepan, and cover with water (they will float a bit, but cover them as much as you can) and bring to the boil. Cover and simmer for at least an hour. Take the lemons out, and keep 100 ml of the cooking water. Cut the lemons in quarters, they’ll be really mushy by now – pick out the pips/seeds. Blitz the whole lemons (skin and everything) and the reserved cooking water into a puree. Pass the puree though a sieve and leave to cool.
- Add the baking powder to the ground almonds and pass through a sieve.
- Beat the eggs with the sugar to make a sabayon. It needs to look like lightly whipped cream… it starts off quite yellow but eventually go creamy and white (being lazy, I used the Kenwood with a whisk attachment).
- Add the puree and the ground almonds to the sabayon and whisk lightly at low speed for 1 minute.
- Pour the batter into greased loaf tins or moulds and bake… small cannelles will take about 20 minutes, mini-loaves 30-35 minutes and if you use two big loaf tins maybe ten minutes longer. Check the cakes are cooked with a skewer.
- Leave them to cool in the tin or mould then pop them out and enjoy!