Judith's lemon cake with caramelized fruits

Ingredients for 1 servings:

• 2 large lemons, untreated
• 200 g sugar
• 150 g butter
• 100 g sugar
• 2 packets of vanilla sugar
• 4 eggs
• 100 g ground almonds
• 100 g flour
• 1 tbsp baking powder
• 2 tbsp orange juice
• e.g. powdered sugar
• e.g. orange juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

fruity and juicy

Wash the lemons, dry them, and grate the zest. Then cut the lemons into slices about 1 cm thick. Caramelize the 200 g of sugar in a pan. Wrap a 26 cm springform pan with aluminum foil. Pour the caramel into the springform pan and place the lemon slices on top. Make a batter with the remaining ingredients: Beat the sugar, lemon zest, butter, and vanilla sugar until creamy. Gradually stir in the eggs. Finally, fold in the almonds with the sifted flour and baking powder, then mix with 2 tablespoons of orange juice. Pour the batter onto the lemon slices. Bake at 200°C (top/bottom heat) for about 50 minutes. Remove the cake from the pan while it is still hot and turn it out onto a cake plate so that the lemons are visible on top. Be careful of the hot sugar when turning it over! Make a glaze from the powdered sugar and orange juice and drizzle it over the cake. The cake was too sour for me without icing, but I just mixed about 4 tablespoons of powdered sugar with 2 tablespoons of orange juice and spread it on the cake.