TOTAL TIME 1h & 20 minutes DIFFICULTY easy
INGREDIENTS:
125 gr. corn flour
150 gr. caster sugar
200 gr. almonds, finely chopped
3 fresh eggs
250 gr. double cream
2 tbsp. honey
2 teaspoons baking powder
zest and juice of 1 lemon
1 pinch of salt
DIRECTIONS:
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Preheat the oven to 160°
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Grease the tin (26 cm.), or line the base with baking paper. Set aside.
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Sift the flour with baking powder and salt.
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Combine egg and sugar into a bowl with a mixer, then add the double cream.
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Slowly pour into little by little the flour mixture, then the chopped almonds, lemon zest and lemon juice. Beat for a few minutes until completely incorporated and the batter is smooth.
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Spoon the mixture into the prepared tin.
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Bake for 60 minutes or until a toothpick inserted into the centre comes out clean. Cover with foil if getting too brown near the end.
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Leave the cake to cool for a few minutes, then lift on a wire rack and allow to cool for longer.
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Dust lightly with sifted icing sugar.
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