Description
It's incredibly delicious pie that requires a little attention, but it's worth it. It is a combination of sour and nutty will not leave anyone indifferent
Ingredients
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Butter
200 g
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Nuts
200 g
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Brown sugar
150 g
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Flour
120 g
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Chicken egg
3 piece
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Lemon
1 piece
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Leavening agent
1.5 tsp
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Lemon
5 piece
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Brown sugar
150 g
Cooking
Lemon confit: cut lemons with zest, capturing as little of the white Podgorica. From the fruit squeeze the juice (250g)
Peel pour cold water, bring to boil and drain in a colander. Repeat 3 times. Then add the lemon juice...
And sugar. Cook on medium heat for about 40-50 minutes. When the juice is boiled 3/4 full, remove from heat and blend it. For spice you can add leaves of tarragon.
Cake: Softened butter vzbit with sugar in a magnificent mass
Enter the eggs one by one mixing well after each addition.
Add lemon juice, portions add the ground nuts and sifted flour with baking powder. The dough mix well
Put into a form ( I have 21cm) 2/3 of the dough. Gently lay the dough on the lemon confit and cover with the remaining batter.
Bake in a preheated 190C for about 45 minutes. The finished cake can be sprinkled with powdered sugar as desired. A pleasant tea.
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