Italian crumbly lemon cake
Servings 6 - 8 people
Ingredients
- 100 g butter cubed
- 150 g spelt flour or wheat flour
- 150 g ground almonds
- 2 lemons zest only
- 2 eggs
- 3 tbsp maple syrup or honey
Instructions
- Rub the butter and flour together to make a crumble mixture.
- Stir in the ground almonds and lemon zest.
- Beat the eggs in a bowl with the syrup until combined
- Add the egg mixture to the flour and combine with a fork. The mixture will become quite lumpy - which is fine!
- Roughly spread the mixture into a greased loose-bottomed 8" cake tin. Do not press the mixture down.
- Bake at 180 degrees (gas 4) for 30 - 40 minutes until golden and brown and firm.
- Leave to cool in the tin for a little while and then turn out to further cool on a wire tray.
- This cake is traditionally never sliced, serve broken into pieces to share.