Serves: 4 | Preparation time: 15 mins | Cooking time: 25-30 mins
- Wholemeal flour: 100 g
- Plain flour: 250
- Brown sugar: 240 g
- Dry yeast: 7 g
- Water: 320 ml
- Seeds oil (sunflowers) : 120 ml
- Lemons: 2
- White sugar: 2 tbsp
- Vanillin: 1 tsp
- A pinch of salt
Pre-heat the oven to 180°C.
Cut one lemon in half; put one half on the side, grate the peel of the other half. Grate the peel of the leftover whole lemon, too, then press the peeled lemons and filter the juice.
Pour 170 ml of water, the seeds oil and the lemon juice in a large bowl and whisk them; then add the flours, brown sugar, vanillin, lemon zest and a pinch of salt. Combine the ingredients by whisking them.
Tip: An idea to make this cake even tastier? Add some chocolate drops to the dough!
Line the bottom of a cake mould with baking paper; the mould should have a diameter of about 24 cm. Fill the mould with the dough and bake it for 25-30 minutes to 180°C.
Tip: to verify if the cake is cooked through before switching off the oven. You can use a toothpick: prick the center of the cake, if the toothpick comes out dry, then the cake is completely baked.
While the cake is baking, cut the leftover half lemon in thin slices and carefully remove the seeds from each of them.
Heat up the remaining 150 ml of water in a pan and add the white sugar; when the water starts boiling, add the lemon slices, distributing them evenly on the surface of the pan.
Slices should not overlap.
Let the content of the pan simmer for about 10 to 15 minutes or until the flesh of the lemon is soft and coated in caramel, then turn off the heat under the pan and set the lemon slices aside.
Once the cake is cold, pour the lemon syrup from the pan onto the surface of the cake.
Garnish with the candied lemon slices and some icing sugar before serving.