Publications
- 400.00g - butter, soft and at room temperature
- 500.00ml - castor sugar
- 60.00ml - finely grated lemon zest
- 8.00 - eggs
- 375.00ml - cake flour
- 12.50ml - baking powder
- 400.00g - ground almonds
- 125.00ml - milk
- 250.00g - mascarpone
- 250.00ml - Lemon-slice topping: sugar
- 250.00ml - water
- 2.00 - lemons, cut into thin slices
1. Preheat the oven. Grease two springform cake tins (of 21cm in diameter) and line the bottoms with greased baking paper. Beat the butter, castor sugar and lemon zest until light, fluffy and creamy. Add the eggs one by one while beating continuously.
2. Fold in the sifted flour and baking powder, followed by the ground almonds, then add the milk and stir to form a smooth mixture. Place the mixture in the greased cake tins and bake for about an hour or until cooked through when tested with a skewer. Remove the cakes from the oven and allow to cool completely.
3. Prepare the topping: Heat 250ml sugar and 250ml water over a low heat and stir until all the sugar has dissolved before the syrup starts to boil (use a damp cloth to remove any crystals that form on the sides). Cut the lemons into thin slices and add these to the syrup when it starts to boil. Simmer the syrup for 20 minutes or until the lemon slices are soft and transparent.
To serve: Spread half the
mascarpone on one cake and
place the other cake on top.
Decorate the cake with the
glazed lemon slices and pour a
little of the syrup over
the top. Serve it with the
remaining mascarpone.
Makes: 1 cake
