Ingredients
- 2 untreated lemon
- 150 g sugar
- 1 package vanilla sugar
- 180 g butter, softened
- 3 eggs
- 100 g flour
- 80 g cornstarch
- 50 g ground almonds
- 1 ts baking powder
- butter for greasing
- 100 g powdered sugar
Preparation
1. Grate the zest of one lemon. Squeeze out the juice of both lemons.
2. Blend the sugar, vanilla sugar and butter until fluffy. Gradually add the eggs and half of the lemon juice, keep stirring for approx. 5 minutes.
3. Mix the flour, cornstarch, almonds, and baking powder and fold into the batter.
4. Grease a Bundt cake pan (Ø approx. 20 cm) with butter and pour in the batter.
5. Put the pan in the pot. Place the pot on the hob and switch to a low level. Place the Navigenio overhead and switch to low level, bake for approx. 40 minutes.
6. Switch off the hob and Navigenio and bake for approx. 10 minutes until done using the residual heat.
7. Mix the rest of the lemon juice with the powdered sugar to form a thick glaze, add a few drops of water if necessary. Turn the cake out of the cake pan and let it to cool a little on a wire rack.
8. Brush the lemon glaze on the cake while still warm and then let cool completely.
This recipe has been tested and approved by AMC.
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