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Lemon sponge cake
Servings:For 6 servings
Ingredients
125 g strained flour
150 g sugar
125 g butter
2 eggs
Grated rind of half lemon
1/2 lemon juice
1.5 teaspoon baking powder
50 g almonds, sliced
1 teaspoon cinnamon, powdered
Directions
Beat 125 g sugar with the butter in a bowl, putting away 1 tablespoon, until getting a foamy mixture. Add the eggs one by one, while beating, the juice and the grated lemon rind and the baking powder. Beat well. Grease a rectangular mould with the butter and pour in it the dough. Sprinkle with the almonds and the sugar, mixed with the cinnamon. Put the mould in the oven and cook at high temperature for 15 or 20 minutes. Remove the sponge cake from its mould, cut into pieces and allow to cool on a metal grill. If desired, it can be garnished with some candied morello cherries and some whipped cream flakes.
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