There are times when a girl is in need of some seriously intense flavours and not care about presentation. The kind of stuff you want to eat straight away because thinking about how it looks makes you remember that time when you almost stepped on that dead duck that was sadly hit in the middle of the road. So yeah. I’m not sure why I’m telling you this. Anyway, here’s how it’s done.
Bake a seriously heavy cake
225 gr. of unsalted butter
200 gr. of sugar
zest of one lemon
2 tbspns of baking powder
200 gr. of flower
pinch of salt
Melt and cool the butter. Split two eggs. Mix the two yolks with the other two eggs and add the sugar and lemon zest. Add baking powder, flower, a pinch of salt and the melted butter.
Beat the two egg whites until stiff. Add a pinch of salt at the end.
Fold the egg whites in the butter mixture.
Bake at 170 degrees celcius untill cooked.
I have no freaking clue how long this shit takes to bake. It depends on your oven and the size of your tin. A cake is always cooked when it stops rising and a toothpick comes out clean.
Make the zestiest syrup like ever
150 ml. lemon juice
2 tblspn. of sugar
3 tblspn. of cherry jam (or whatever jam you fancy)
pinch of black pepper
Mix ingredients and bring to boil. Let it boil for about 10 minutes. Punch some holes in your cake with a fork. Pour hot syrup on top. Then add some more. Put it in the fridge until cooled.
If you like some crunch, top it with roasted shaved almonds. It’s a match made in heaven.