Lemon Cake (2) (Torta al Limone (2))
Instructions
Put dough on flour, a pinch of salt, sugar, butter, lemon juice and egg yolk.
Knead the ingredients until you obtain a homogeneous paste and then make it into a ball, wrap it in foil and let rest in refrigerator for half an hour.
Then roll out the dough into about half a centimetre thick and coated with a springform.
Punzecchiatela with a fork, cover it with a preheated oven paper and filled with dried beans.
Put the mold in the oven at 200 degrees for about 20 minutes, then remove the paper and beans and cook for another 10 minutes.
Meanwhile, in a bowl beat the butter with the sugar.
Join the almonds that were passed to the mixer and the juice and grated zest of one lemon.
Mix the egg whites.
Pour the mixture into the cake tin and place back in the oven at 180 degrees for some 30 minutes.
Complete with icing sugar, lemon slices and candied Citron.
Ingredients and dosing for 8 persons
- 125 g of flour
- 2 tablespoons of sugar
- 100 g of butter
- 1 egg yolk
- 1 lemon (juice)
- Salt
- To fill:
- 80 peeled almonds
- 70 g of butter
- 70 == G brown sugar
- Some of lemons
- 2 egg whites
- Icing sugar
- Some bits of candied citron