Lemon cake 2

Go to all recipes for: Pies, Cake and apple pie 

Ingredients:

200 gr flour

1 teaspoon baking powder

1 egg

125 gr butter or margarine

pinch salt

250 gr almond paste

1 egg yolk

75 gr sugar

peel and juice of 2 lemons

2 tablespoons milk

40 gr sliced almonds

extra:

oven

springform Ø 22-24 cm

Preparation:

© Janneke's Recipe pages - recipe sand pie, pie and pastry making

Sift flour and baking powder on a work area, make a hole in the middle and break the egg in the hole. Mix the egg with little flour. Sprinkle with salt. Cut the cold butter in small pieces into the flour and knead with cold hands rapidly to a dough. Wrap the dough and let rest 30 minutes in the fridge.

Prepare:

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Use 2/3 part of the dough to line the bottom and sides of a springform pan.

Mix for the stuffing almond paste, egg yolk, sugar, grated lemon peel and lemon juice and divide over the bottom of the cake. Roll the rest of the dough to make a cover.

Push the edges carefull, brush some milk over and sprinkle with sliced almonds. Bake the cake 40 minutes. After two days (well wrapped) the cake will taste even better.