whole lemon and almond sponge

peter jackson

peter jackson

9th November 2011

whole lemon and almond sponge

Place the lemon in a pan, cover with water and cook for 1 to 1 ½ hours until very soft.


  • 12 lemons
  • 16 eggs
  • 700g caster sugar
  • 1tsp baking powder
  • 700g ground almonds


Place the lemon in a pan, cover with water and cook for 1 to 1 ½ hours until very soft.
Drain reserve 400ml of the liquid.
Puree lemons with the liquid, pass and leave to cool.
Whisk egg and sugar to a thick sabayon. Fold in the lemon puree.
Then fold in ground almonds and baking powder beating to remove some of the air.
Pour into the buttered and floured mould
Bake at 180 for up to an hour until really golden brown.

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