Dessert

Roasted Lemon Cake with Lavender Syrup is for Dessert.

Roasted Lemon Cake with Lavender Syrup takes several minutes to prepare.

Roasted Lemon Cake with Lavender Syrup takes several minutes to cook.

Roasted Lemon Cake with Lavender Syrup makes 10 servings.

The ingredients for Roasted Lemon Cake with Lavender Syrup are:

6 lavender flower fronds
100g caster sugar
10 Tbsp water
4 large, unwaxed lemons
6 Tbsp caster sugar
100g flour
1 tsp baking poweder
100g ground almonds
175g butter
175g caster sugar
4 eggs, beaten

Here is how you make Roasted Lemon Cake with Lavender Syrup:

Blanch the flower heads in boiling water for 1 minute so they soften and don't crystallise in tghe syrup.Place flower heads, sugar and water in a small saucepan, bring to the boil then reduce the heat and simmer for 3 minutes. Set aside to cool.Preheat the oven to 180C. line a 20cm cake tin with baking paper and butter or spray the sides well.Cut the lemons into quarters then thinly slice. Take out any pips. Sprinkle with 3 tablespoons of the sugar. Place the slices on a baking tray and roast in the ovebn for 10 minutes until lightly caramelised around the edges.Arrange three-quarters of the lemon slices in the base of the tin and sprinkle the remaining 3 tablespoons sugar over.Reduce the oven to 160C. Sift the flour and baking powder into a bowl and add the almonds.Beat the butter and sugar together until pale and fluffy. Mix in the eggs a little at a time and sprinkle in a little of the flour mix to stop it splitting. Fold in the rest of the flour mixture, chop the remaining lemon pieces and fold in with any juice from the tray.Spread the batter over the roasted lemons in the cake tin. Bake on a tray in the centre of the oven for 40 minutes. Leave to cool for 15 minutes before turing out of the tin.Pour the lavender syrup over the cake, reserving a little to garnish when serving.Number of Servings: 10Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Roasted Lemon Cake with Lavender Syrup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 371.6

• Total Fat: 21.0 g
• Cholesterol: 112.4 mg
• Sodium: 174.7 mg
• Total Carbs: 42.3 g
• Dietary Fiber: 1.2 g
• Protein: 6.6 g

Roasted Lemon Cake with Lavender Syrup is Italian cuisine.