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a cake disaster ... turning into a delicious butter-sugar-almond affair
Prep Time2 hrs 30 mins
Cook Time20 mins
Servings: 12 pieces
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
  • 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.
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).