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Heidi T
Lemon cake with rosemary
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Ingredients
Directions
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Roast the almonds in a dry, hot frying pan and finely chop them.
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Beat the butter with 200 grams of sugar smooth and airy.
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Add the eggs one by one.
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Add the lemon zest, rosemary, almonds and the flour and stir until smooth.
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Place the lemon slices, without overlapping, on the bottom of the cake tin.
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Divide the cake batter over it and bake the cake in the oven for 45 minutes until tender and golden brown.
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Meanwhile, make a syrup: heat the rest of the sugar with the lemon juice until the sugar has melted.
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Pour the cake out of the mold so that the lemon slices are at the top.
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Prick holes in the cake with a skewer and pour the lemon syrup over the warm cake.
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Allow to cool.
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Nutrition
365Calories
Fat32% DV21g
Protein12% DV6g
Carbs12% DV37g
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