Torta al limone


It seems Italians have magic grannies. And yes they are, at least for the amount of times they get mentioned in recipes books, in tomato sauces and cakes, like there is a granny style in the air., like a sentimental grammar to follow. And our granny is one of these.

She cannot see really well at one eye and despite this, her attention for details it is absolutely stunning. There is no cake coming in a normal plate at her house. All cakes have to be served with a paper doily, made by her with some special scissors that she saves in a old tin of danish biscuits with at least one hundred of these doilies perfectly folded.

She still makes this cake when she knows someone is coming to visit her and these doilies were getting really impatient in the tin during this lock down. We are happy that now they can be put in good use again in her house!

So this cake is dedicated to her and we can't wait to be her guests again!



INGREDIENTS


- 3 eggs

- 200 gr of white sugar, granulated

- 100 gr of butter (to melt)

- 125 ml of plain yogurt

- 200 gr of plain flour for sweets or 00

- 10 gr of baking powder

- the juice and the zest of one big lemon


METHOD


Preheat the oven to 180 degrees and in the meantime butter a 24 cm cake tin.

Melt the butter and let it cool down at room temperature.

In the meantime in a large mixing bowl beat the eggs on high speed with the sugar until you rich a thick and creamy mixture. This step should require around five minutes.

Now add the melted butter, keep mixing, and once absorbed and incorporated add the lemon juice and the zest and keep mixing.

Add the yogurt and keep mixing for other two minutes at a medium speed, being careful not to take apart the eggs.

Now add the flour and the baking powder and keep mixing until combined and smooth.

Bake for 35 minutes at the suggested temperature in the static oven or at 160 C in the fan in the static oven or until a toothpick inserted into the centre of the cakes comes out clean.

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