In our May 2016 issue (on shelves from 18 April), Andrea Burgener, chef and co-owner at The Leopard in Johannesburg's Melville, shares three recipes that all have olive oil-preserved lemons as a core component. Below is a fourth from her that follows the same theme.
200g ground almonds
200g caster sugar
3 large eggs, beaten
200g butter, softened
1½t baking powder
2T preserved lemon, finely chopped
2t fresh ginger, finely chopped
For the syrup
juice of 2 medium lemons
100g icing sugar
Heat the oven to 180C.
Beat the butter and caster sugar together until creamy. Mix the ground almonds, polenta and baking powder together. Add the dry mix alternatively with the eggs to the butter and sugar mixture. Stir until smooth, then mix in the lemon and ginger.
Pour into a lined and greased 23cm cake tin. Bake for about 40 minutes or until golden on top and still moist but not wet in the centre.
To make the syrup, sift the icing sugar into the lemon juice and place over heat until the sugar is dissolved. Prick holes in the cake with a fork or cake tester and drizzle warm syrup evenly all over.
This cake keeps for days. Enjoy it with yoghurt.