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.

Plum Cake

Dosi per uno stampo quadrato 21×21 cm / For a square baking tin 21x21cm

Dimezzare le dosi se usate uno stampo da plum cake standard

If you use a normal plum-cake mould use half of the quantities indicated below

350 gr farina / 350 gr all-purpose flour

4 uova / 4 eggs

200 gr burro a temperatura ambiente / 200 gr butter room-temperature

2 cucchiaini di lievito / 2 tbs baking powder

1 cucchiaino vanillina / 1 tbs vanilla extract

300 gr zucchero / 300 gr caster sugar

150 gr di uvetta / 150 gr raisins

Latte q.b. / a bit of milk if necessary

Mettere l’uvetta a bagno in acqua tiepida.

Put the raisins in warm water.

Sbattere bene il burro con lo zucchero.

Beat the butter with the sugar.

Unire le uova uno alla volta.

Add the eggs one at a time.

Aggiungere la farina setacciata con il lievito e la vanillina.

Add the flour sifted with the baking powder and the vanilla.

Aggiungere qualche cucchiaio di latte qualora il composto fosse troppo duro.

Add some milk if the mixture is too tight, it must be smooth not hard.

Unire ora l’uvetta strizzata e infarinata rapidamente.

Add now the sultanas squeezedand coated with some flour.

Versare nello stampo quadrato imburrato e infarinato e infornare a 170° per 40 minuti.

Pour into the square mould and bake for 40 minutes at 170°C.