If you
are going to try any of my recipes and you love lemon than you have to try this
one! Imagine a moist lemony sponge covered with a thin but very sweet layer of
melted sugar and more lemon. Sooo yummy!
Ingredients
55gr
unsalted butter at the room temperature
60gr
flour
1tsp baking
powder
55gr caster
sugar
2 eggs
90gr
ground almonds
20gr
poppy seeds
1 lemon,
juice and zest
For the
lemon syrap
50gr
caster sugar
45gr
lemon juice
For the
lemon icing
115gr
icing sugar
½ lemon,
zest and juice
Process
Preheat
the oven at 180 °. Line a 8x25cm form with baking paper.
Using a mixer, beat the butter and the sugar
until light and creamy. Add the eggs one at the time and beat in between until
combined. Fold in the flour, poppy seeds, lemon and the ground almonds.
Transfer the mixture to the baking dish and
bake for around 40min or until the tooth pick stuck in the middle comes out
clean.
Make a lots of little holes in the cake
using a tooth pick.
Cook the sugar and the lemon juice until the
sugar dissolves. Pour the syrup over the cake.
In a bowl sift the sugar and combine with
lemon juice and the zest. Using a spatula mix until combined.
Pour the icing over the cooled cake,
starting from the middle and letting it drizzle down the sides. Let the icing
harden before cutting.
M
No comments:
Post a Comment