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175g/6oz almonds, blanched
grated zest of 1 lemon
3 eggs, lightly beaten
175g/6oz plain flour, sifted
175g/6oz granulated sugar
• Preheat the oven to 170°C/325°F/Gas mark 3. Grease a 23cm/9in
• Using a large mortar and pestle, pound the almonds with the lemon zest.
Add the remaining ingredients gradually, pounding together to form a
thick paste. Spread the paste evenly into the tart tin, and bake in the
oven for 1 hour or until the cake is golden on top. Cool on a wire rack.
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