martedì 24 maggio 2011


Difficulty: easy
Cooking time: 60 minutes
Preparation: 15 minutes
Serves: 8

Butter 110 gr
Flour 00 - 250 gr
Finely ground corn flour 150 gr
Lemon rind. 1 lemon
Almonds 150 gr
Unpeeled almonds 50 gr
Lard (or butter) 100 grams
2 egg yolks
1 teaspoon Vanilla
200 gr sugar

Chop almonds coarsely, keep aside a few with whole skin to cover the surface of the cake.
In a large bowl place all the ingredients, the flours, peeled and minced almonds,, butter, lard, vanilla, lemon rind and egg yolks, sugar (except for a couple of tablespoons ). Work quickly to combine all the ingredients. Grease a cake pan at least 25 cm in diameter, preferably those with an alluminum base, because it will be easier to remove the cake after cooking, without breaking it.
Crumble the dough and arrange it on the cake tin : the dough must not be compacted.
After distributing the mixture into the pan, garnish the cake with the almonds that you have previously kept aside.
Bake in the oven at 180°C for about an hour, then let it cool and remove the cake from the tin, being careful not to break it: sprinkle the sbrisolonacake with sugar and serve cool.

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