Try these mouthwatering bars this week from Edward Hayden.
"At home when we were all young we had the ‘bun press’ and when visitors arrived it always seemed to supply. These tangy lemon slices are for all your unexpected visitors and they’re also gluten-free." – Edward Hayden
Yield: Serves: 10-12
- 6 eggs, separated
- 200g/7oz sugar
- 2 lemons, grated zest
- 300g/10oz ground almonds
For the lemon and honey syrup
- 1 lemon, juice only
- 3 tablespoons honey
- 1 tablespoon water
- 110g/4oz icing sugar
- 1 tablespoon boiling water
- 1 handful toasted almonds
- 1 lemon, zest only
- Preheat the oven to 180ºC/350ºF/gas mark 4. Grease and line a 28cm x 18cm brownie/traybake tray with parchment paper.
- In a mixing bowl, beat the egg yolks with the sugar and lemon zest to a pale light cream, add the ground almonds and mix well. At this stage, the mixture will be very stiff but don’t worry about that.
- Stiffly beat the egg whites until they are meringue-like and then beat in half of the egg white mixture into the almond mix to loosen it up. Gently fold the remaining egg white into almond mixture.
- Pour into the tin and bake in the oven for approximately 20- 25 minutes until set. A skewer inserted in the centre should come out clean.
- Meanwhile, make up the lemon and honey syrup. Put the lemon, honey and water into a small saucepan and bring to the boil.
- When the cake comes out of the oven, pour some of the syrup over the top. Continue to baste or soak the cake with the delicious lemon syrup until all the syrup is used up.
- To garnish, mix the icing sugar with some boiled water to make a glacé. Drizzle this over the cake, garnish with toasted flaked almonds and lemon zest. Cut into slices to serve.
Tip: I normally cut all the crusts off first before I cut into slices –you can decide yourself what to do with the crusts.