Ieri ho avuto la gradevole scoperta di trovare in un vecchio libro di cucina della nonna di mia moglie, che era sorrentina, un foglietto di carta spiegazzato usato come segnalibro con dentro una ricetta di una antica torta al limone, molto semplice. Ho provato a farla e la ho saggiata. Per una semplice merenda del pomeriggio dei bambini, o per accompagnare un te delle cinque, sempre che ancora oggi qualcuno che non sia inglese segua questa cerimonia, รจ veramente ottimo.
E' sempre meglio di una fetta di pandoro o di panettone ormai indurito dal time, with the fat more easily digestible.
If you want to know this too, sneaking in a very simple preparation, follow my instructions.
INGREDIENTS: 125 gr butter, 200 grams powdered sugar, 4 eggs, 250 gr flour, fresh whole milk 125 cc, 1 / 2 tablespoon baking powder, grated rind of 2 lemons. For the garnish at the end of cooking, the lemon juice with 100 grams of sugar.
PROCEDURE: In a large bowl put the icing sugar (you know that sugar can be prepared at home without going to the grocery store? Just put the regular granulated sugar in a blender, to operate the blades for two minutes and everything is done), butter, mount it with a wooden spoon, then add one egg at a time making it to incorporate. Add baking powder to flour and add to mixture, stirring constantly, then add the lemon zest.
Grease and flour a pan with the hole in the center by about 25 cm. in diameter and pour in the mixture.
Put in oven at 180 degrees and bake for an hour, then pull out and remove it from the form (a form with "zip" you will be sure not to make trouble).
When the cake is still hot, prepare immediately with the lemon juice and another 100 grams of sugar syrup, put it on the stove stirring for a couple of minutes, and then brush it on the cake.
Eat when you are completely cooled
E' sempre meglio di una fetta di pandoro o di panettone ormai indurito dal time, with the fat more easily digestible.
If you want to know this too, sneaking in a very simple preparation, follow my instructions.
INGREDIENTS: 125 gr butter, 200 grams powdered sugar, 4 eggs, 250 gr flour, fresh whole milk 125 cc, 1 / 2 tablespoon baking powder, grated rind of 2 lemons. For the garnish at the end of cooking, the lemon juice with 100 grams of sugar.
PROCEDURE: In a large bowl put the icing sugar (you know that sugar can be prepared at home without going to the grocery store? Just put the regular granulated sugar in a blender, to operate the blades for two minutes and everything is done), butter, mount it with a wooden spoon, then add one egg at a time making it to incorporate. Add baking powder to flour and add to mixture, stirring constantly, then add the lemon zest.
Grease and flour a pan with the hole in the center by about 25 cm. in diameter and pour in the mixture.
Put in oven at 180 degrees and bake for an hour, then pull out and remove it from the form (a form with "zip" you will be sure not to make trouble).
When the cake is still hot, prepare immediately with the lemon juice and another 100 grams of sugar syrup, put it on the stove stirring for a couple of minutes, and then brush it on the cake.
Eat when you are completely cooled
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