Fructose? Can't find it what else should I buy instead?

odds-n-sods · 27 August 2007 at 7:53AM

Boiling the lemon is supposed to help get rid of the bitterness in the rind; you didn't use the water as well, did you??

the fat in this recipe comes from the almonds and the eggs, guys! With the lemon pureed it doesn't need a 'wet' fat like butter as the lemon adds the moisture.

I'll give it a go when I come back and see what its like................

odds-n-sods · 27 August 2007 at 7:56AM

It looks like its a variation on this recipe, which is gorgeous - a real restaurant dessert - (used to make it at one place I worked in and it lasts for over 10 days in the fridge)

http://www.bbc.co.uk/food/recipes/database/orangeandalmondcake_72383.shtml

Give this one a try!

koolruss · 31 August 2009 at 9:11PM

midlandsfairy wrote: »

i tried making this cake on Wednesday, printed the recipe and was so excited. Made it with normal caster sugar and followed the instructions (about the boiling of the lemons etc) to the dot but the cake has come out weirdly. The lemon taste is really bitter, like eating the rind and its really dense although I did cut down slightly the amount of almonds.

I don't know if you've already tried it emeraldbugle, I'm not trying to put you off, but you might want to try tasting the lemon puree before adding it, I did and thought it was horrible bitter but thought it might get better during cooking process!! Wish I'd tried to rectify it now! Hopefully yours will come out well, look forward to hearing how you got on....

Lucy

p.s. the birds seem to be enjoying my version though!!! :rolleyes:

The reason yours was bitter is due to fact that most supermarkets use waxed lemons. You should buy unwaxed organic lemons. Fructose is diabetic friendly, best one on market is fruit sugar, tate and lyle.