Description
This simple and very easy to do cake just created for those who love fragrant and delicate cakes with a lemon aftertaste! Pie is very popular in Capri and usually served with morning coffee or after-dinner glass of Limoncello! Do not worry if you failed to visit this wonderful island, and just bake in the sun and a delicious cake for yourself and your family!
Ingredients
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Almonds
40 g
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Flour
160 g
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Starch
30 g
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Leavening agent
1 tsp
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Chicken egg
3 piece
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Butter
170 g
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Milk
60 ml
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Lemon peel
1 Tbsp
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Lemon juice
3 Tbsp
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Sugar
210 g
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Powdered sugar
2 Tbsp
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Lemon
1 piece
Cooking
Beat butter with sugar 210 g white, still whisking to enter the eggs one by one beating well after each addition.
Pour in the milk and again whisk.
Add the lemon juice and zest, mix well.
Enter the almonds, mix well.
Add the flour, sifted with baking powder, stir and slightly beat with a mixer. It turns out thick and smooth dough, similar to a cream.
The finished dough to put in the form 26 cm in diameter, the bottom of which lay a baking paper and brush with oil.
Bake in preheated to 180"With oven until Golden brown 25-30 minutes. Be guided by your oven! Allow the pie to cool in pan and then remove from it to turn the cake upside down.
I added a bit of ad-libbing, decorated cake lemon semi-candied fruit and soaked it with the syrup. Lemons cut into slices.
100 g sugar and 60 ml water boil the syrup and drop it in lemon slices and cook for 25-30 minutes. Place on the grill and let slightly dry, then roll in coconut.
In the remaining syrup add 50 ml of water and to impregnate the resulting syrup over the cake and let it stand for 40 minutes.
Generously sprinkle the pie with icing sugar and decorate with candied lemon and a sprig of mint.
Piece.
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