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LEMON CAKE

Ingredients: Cake

• 120 grams of flour 50 grams of starch
• 150g sugar 3 eggs and 2 egg yolks 50 g butter
• 3 lemons
• a pinch of salt 100 grams of ground almonds Icing

• 250/300 cl of water, lemon slices
• 5
• sugar to taste.

Melt the butter in a double boiler and let cool.
Meanwhile, whisk the eggs and sugar until they become a thick, well-inflated (type sponge). Grate the peel of one lemon and squeeze into the mixture, chop the almonds.
When the cream and egg 'ready add the flour and starch with a sieve and using top-down spoon to incorporate air into the mixture. Carefully add all other ingredients.

I used to be a form of silicone pluncake, otherwise you can use baking paper wet and wrung out, cook in oven at 170 ° about 35 '/ 40'. Check with your finger over the part with the toothpick and not otherwise deflates.

For the glaze used on a 250/300 cl of water, 5 slices of lemon and sugar to taste. Cook over low heat, stirring, until the liquid becomes frothy. Just begins to thicken, turn off and pour over the cake.