- 12 lemons
- 16 eggs
- 700g caster sugar
- 1tsp baking powder
- 700g ground almonds
whole lemon and almond sponge
peter Jackson
9th November 2011
whole lemon and almond sponge
Place the lemon in a pan, cover with water and cook for 1 to 1 ½ hours until very soft.
Drai...
Ingredients
Method
Place the lemon in a pan, cover with water and cook for 1 to 1 ½ hours until very soft.
Drain reserve 400ml of the liquid.
Puree lemons with the liquid, pass and leave to cool.
Whisk egg and sugar to a thick sabayon. Fold in the lemon puree.
Then fold in ground almonds and baking powder beating to remove some of the air.
Pour into the buttered and floured mould
Bake at 180 for up to an hour until really golden brown.
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