Lemon Drizzle

Lemon Drizzle

115 gr all-purpose flour

half tsp baking powder

a pinch of salt

5 eggs

vanilla extract

225 gr granulated sugar

1 tbs grated lemon zest

1 tbs grated orange zest

350 gr almond paste*

225 gr unsalted butter

 

* recipe here: Almonds Paste

syrup

60 ml freshly squeezed lemon juice

60 ml freshly squeezed orange juice

225 gr granulated sugar

 

Pre-heat oven at 170° C.

In a container mix the sugar and the lemon+orange zests. Set aside for 10 minutes. Then add the flour and the baking powder.

Add and mix to the dry ingredients the almonds paste and the softened butter.

Beat the eggs in a container and add them slowly to the mixture above.

Coat a plum cake tin with baking paper and put the mixture into it.

Bake for 60 minutes (check doneness with a toothpick).

The cake out from oven, prepare the syrup: just mix juices and sugar. Do not prepare the syrup before hand.

Pour the syrup on top of the cake (still warm and still in the plum cake tin) unitl it is all well absorbed. Wait 20 minutes and serve.