Lemon Marmalade Sponge
(Serves 6 - 8)
- 2 large lemons, halved and each half thinly sliced
- 300ml water
- 300g sugar
Put the lemon slices into a saucepan and cover well with cold water.
Bring to the boil and simmer 4 minutes. Drain well and return to a clean saucepan. Add the 300ml of water and the sugar.
Bring to the boil, stirring to make sure the sugar is dissolved. Boil gently for about 20 minutes until the lemon slices are transparent and the water has reduced by about half.
Test to see if it will set like jam, once cold, it will wrinkle when pushed with your finger.
Remove from the heat, cool and refrigerate.
- 6 eggs, separated
- 220g caster sugar
- finely grated zest of 1 lemon
- 1 teaspoon ground cinnamon
- 1 cup flour, sifted
- 300ml cream, whipped, for serving
Preheat the oven to 200°C.
Paper and butter a 24cm springform tin.
Beat the egg yolks, sugar, zest and cinnamon until very thick, pale and creamy.
Fold in the flour.
Pour into the tin and bake 25 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven, cool and remove from the tin.
Slice the sponge in half through its equator. Spread the lemon marmelade over the bottom half. Spread the whipped cream over the marmelade and place the other half of the sponge neatly on top. Dust the top with icing sugar.
Serve in wedges.
John Hawkesby’s wine suggestion
- Cloudy Bay 2004
- Saints Noble Semillon 2004
- Wyndham Estate Bin 555 Sparkling Shiraz