Lemon cake with crunchy Nut Topping
60g butter
160g sugar
2 eggs
200ml milk
Grated rind of 1/2 lemon
240g Flour
10ml Baking powder
2ml salt
TOPPING
40g Brown sugar
10ml ground cinnamon
15ml grated lemon rind
100g hazelnuts or almonds coarsely chopped
30ml brandy or water
30ml melted butter
Cream butter and add sugar gradually beat until light i colour. Beat eggs milk and lemon rind together. Add sifted dry ingredients to butter and sugar mixture alternatively with egg and milk mixture. Pour batter into a greased pan bake at 160 / 180 for 20-25mins. Do not remove cake from oven. Mix topping ingredients and spoon over cake and continue to bake for a further 15 mins.
Photo and recipe: Sabrina Merli
