Inside Jordans

Lemon Muesli Cake

Posted by Mia Hartwell 06 Nov 2009 12:39pm

Thanks goes to Ilene our prizewinner for another tasty recipe. This is a hearty flourless cake, similar in texture to a polenta cake, but with a richer, nuttier flavour. The tangy lemon syrup adds a lovely freshness and the addition of Fruit & Nut muesli makes this lemon cake even more special.

What you need:

    200g butter, softened
    200g golden caster sugar
    300g Jordans Nut & Seed Muesli
    3 eggs
    4 lemons
    1 tsp baking powder
    6 additional tablespoons golden caster sugar
    Greek yoghurt, lightly sweetened with honey (if desired)

How to do it:

    Grease and line a 20cm loose-bottom cake tin. Preheat the oven to 170c/Gas mark 4.

    Start by whizzing the muesli in a food processor until it is finely ground. You want it to be the texture of ground almonds, so keep processing in short bursts until it reaches that consistency. Then put the butter and sugar into a large bowl and beat it until it is light and fluffy. Add in the eggs one by one, beating well after each addition.

    Stir in the ground muesli and baking powder, then add the grated zest of one of the lemons and the juice of half a lemon. Mix well and pour the mixture into the prepared tin, then level the top. Bake on the middle shelf of the oven for 45-60 minutes. Check the cake after 45 minutes - it is ready when a skewer comes out clean.

    While the cake is baking, grate the rind from 2 lemons and extract the juice from the remaining 3 1/2 lemons. Place the lemon rind and juice in a small saucepan with the 6 tablespoons of sugar. Stir to combine and then heat over low heat until the sugar has dissolved. When the cake is done, remove it from the oven and prick it all over with a skewer, then pour the lemon syrup over the hot cake. It seems like a lot of syrup, but it will all soak in.

    Leave the cake to cool in the tin, then remove it and wrap it in foil or put it in an airtight tin. You can serve it straight out of the tin, but it is also lovely warmed up in the slow oven (or microwave). Lemon Muesli Cake is perfect with tea but also makes a delicious Autumn pudding, served with a dollop of lightly sweetened Greek yoghurt. This cake freezes well.

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