Description
Very tasty, spicy and fragrant, a true autumn pie!
Ingredients
-
Sugar
120 g
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Chicken egg
4 piece
-
Lemon
2 piece
-
Walnuts
100 g
-
Flour
50 g
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Leavening agent
0.5 tsp
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Honey
90 ml
-
Cinnamon
1 tsp
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Cognac
15 ml
Cooking
The oven is heated to 180. Beat the egg yolks with the sugar, zest with lemon juice in a light soft foam. Add nuts, sifted flour and baking powder and stir.
Separately, beat egg whites in a solid foam and gently 2-3 hours, add to batter, mixing thoroughly with a shovel.
Put into covered with baking paper a square shape (20x20 cm) and bake for 20-25 minutes.
Remove from the oven, leave in the form of another 10 minutes, then invert on a rack and allow to cool.
For impregnation take off the lemon zest in thin strips and squeeze the juice. In a small saucepan, mix the zest, juice and honey. Bring to a boil, boil 1 minute and remove from heat. Let cool slightly and add the brandy.
Shift the cake on a dish, the spokes are very often pierced in different places and neatly, and 1 tbs. pour the syrup.
Leave to soak, cut into square pieces and enjoy.
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