a cake disaster ... turning into a delicious butter-sugar-almond affair
Servings: 12 pieces
ingredients:
for the cake:
- 160 g all-purpose flour
- a pinch of salt
- 2 tsp dry yeast
- 80 ml lukewarm water
- 120 g butter (room temperature)
- 2 small eggs (room temperature)
- 25 g sugar
- zest of an organic lemon
for the topping:
- 60 g butter
- 75 g sugar
- 20 g almond flakes
equipment:
- handheld electric mixer
- tart form (26 cm)
how to:
- Grate the zest of an organic lemon.
- Dissolve the dry yeast in the lukewarm water.
- Whisk together the butter, the sugar, the eggs, the lemon zest & a pinch of salt w/ your handheld electric mixer until smooth.
- Fold in the flour & the yeast mix. You'll get a rather soft & runny mess.
- Let the mess rise in a warm place covered w/ a dishcloth for about 90-120 min. The mess will double its volume.
- Preheat the oven to 200° C w/ fan.
- Dump the mess in a buttered tart form.
- Add some bits of butter all over the mess. Sprinkle w/ the sugar & the almond flakes.
- Let it bake in the preheated oven for about 15-20 min.
- Serve in the tart form.
Notes
Prep Time: including the period of waiting for the yeast mess to develop ...
You may store the cake on your kitchen counter for about 2-3 days (covered).