Lemon Syrup Cake

Method:

1) Preheat oven to 180°C. Line the base and sides of a lightly greased springform cake tin (approximately 20cm) with non-stick baking paper. 

2) Place the eggs, sugar and vanilla in a bowl of an electric mixer and beat for 5 minutes or until pale. Add the Super Barley Stone Ground Flour, self-raising flour, baking powder, almond meal, butter, lemon rind and lemon juice and gently fold to combine.

3) Pour the mixture into the tin and spread evenly. Bake for 40-50 minutes, or until cooked when tested with a skewer.

4) While the cake is cooling, make the lemon syrup. Place the water, sugar and lemon juice in a small saucepan over medium heat and stir until dissolved. Simmer for 5 minutes or until slightly thickened.

5) Pour the syrup over the cake whilst still in the tin and allow to absorb for 10 minutes. Serve warm or cool.