INGREDIENTS
- – 230 g of 0000 flour
- – 350 g of sugar
- – 4 eggs
- – 200 g softened butter
- – 6 g dry yeast
- -Zest of 1 lemon
- – 240 g uncooked entire almonds
- – 70 ml of entire milk
We divide the butter into two halves and in addition the sugar. We combine in a big container. We reserve half of the butter and sugar for later, with them we’ll make the almond topping for the cake.
We beat the butter and sugar that we’ve got combined utilizing an electrical or guide mixer. We do not need the combination to whiten, but it surely must be homogeneous. We zest the lemon and add the zest to the earlier combination. Subsequent we add the eggs and beat once more.
We sift the flour and baking powder. We add the combination of liquid substances to the container, that’s, the eggs, lemon zest, butter and sugar.
We combine gently, though the well-known enveloping actions usually are not crucial on this case. We are able to use a mixer or spatula.
We butter a 24 cm mildew and line it with parchment paper, each the bottom and the partitions. We are able to use a detachable base mildew and save this step. We pour the ready combination and clean the floor with a spatula.
We put the mildew within the oven, preheated to 175 ºC with warmth up and down, and cook dinner for about 14-Quarter-hour. Whereas the cake is baking, put together the almond topping.
Chop the almonds with a knife into irregular and tough items. We put the reserved butter and sugar in a saucepan together with the milk. Warmth till the sugar dissolves and add the chopped almonds. We combine and reserve heat.
When the cake has risen after Quarter-hour, we take it out of the oven and unfold the almond combination on high, masking the whole floor.
Return the mildew to the oven and cook dinner once more for an additional Quarter-hour or till the topping is toasted.
Take away from the oven and let cool utterly earlier than unmolding and, in fact, serving.
