Recipes+
Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 30 x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
2.Finely grate the zest of 1 lemon. Using a zester, zest remaining lemon into long thin strips. Set aside. Juice both lemons.
3.Using an electric mixer, beat eggs and half the sugar in a bowl until thick and creamy. Add grated lemon zest, chopped rosemary, oil and almond meal; beat until just combined. Sift flour over mixture; beat until combined. Spread mixture into prepared pan; level surface. Bake 25 minutes, or until a skewer inserted at centre comes out clean.
4.Combine remaining sugar with 1/3 cup of the juice and 1/3 cup water in a saucepan over low heat. Cook, stirring, 3 minutes or until sugar dissolves. Bring to a simmer. Simmer, uncovered, 3 minutes, or until syrupy. Remove from heat.
5.Stir in zest strips and rosemary leaves. Spoon hot syrup over hot slice. Set aside to cool. Transfer to a board. Cut slice into 18 pieces. Serve dusted with icing sugar.
Use any remaining lemon juice in salad dressings. Almond and hazelnut meal are good substitutes for plain flour. Gluten-free bakes are best eaten on the day they’re made.
Note
