Lemon Cake
1.
The lemon is cut in half and it is best to buy a medium-sized fruit. I bought a large-sized fruit and found it to be too big.
2.
Dig out all the lemon cores and leave the lemon peel. As for the dug out lemons, squeeze the juice and leave 15ml for other lemon tea. Or if you have the courage, you can just drink it directly😂.
3.
Separate the three egg whites and yolks.
4.
Weighed almond flour and low flour, sift and mix
5.
The butter melts in water.
6.
Beat the egg yolks until white, add butter and stir well.
7.
Add white sugar to the egg whites and beat them into a meringue.
8.
Add the sieved low flour and almond flour to the meringue and mix well.
9.
Add the mixture of egg yolk and butter, mix well, then add 15ml of lemon juice and lemon zest (you can also add lemon zest to improve the aroma of lemon but it will be a bit bitter. I personally prefer to add lemon zest to eat. Very refreshing).
10.
Pour the batter into the piping bag and pour into two-thirds of the lemon peel.
11.
Preheat the oven up and down to 170 degrees Celsius and put the middle layer to bake for 25 minutes.
12.
Let cool after baking (refrigeration overnight will taste better).
13.
Before eating, pour a spoonful of yogurt and decorate it with rosemary or mint (your yogurt needs a little bit. As for the recipe, why is it a box, isn’t it not sold in supermarkets?).
Tips:
The lemon fruit weighs 90 to 180. I bought the large 180 to 240 which is a bit too big. If you like vanilla, you can also try adding a drop or two of vanilla extract to the batter. If you are more lazy, just beat the whole egg. The meringue is fluffy. In addition, using a grilling net will make the baking tray better because the bottom is overheated and the bottom of the lemon peel will become flat. It is not good for the grilling net. You can also try oranges, limes and grapefruits. It should also be good.
