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Mielie-meal lemon cake

one cake of 30 cm

  • 450 g (490 ml) unsalted butter
  • 450 g (535 ml) caster sugar
  • 400 g ground almonds
  • 100 g almond flakes
  • 10 ml vanilla essence
  • 6 eggs
  • zest of 4 lemons
  • juice of 1 lemon
  • 225 g mielie-meal
  • 7 ml baking powder
  • 2 ml salt

Preheat oven to 160 °C. Grease a 30 cm cake tin and line the base with baking paper. Cream butter and sugar until light and creamy. Add almonds and vanilla. Beat in the eggs one by one. Fold in the zest, juice, mielie-meal, baking powder and salt. Spoon into greased tin and bake for 45 – 50 minutes.