Praline Topped Lemon Cake
|Flour||1 1⁄4 Cup (20 tbs)|
|Cornstarch||3⁄4 Cup (12 tbs)|
|Baking powder||2 Teaspoon|
|Grated lemon rind||2 Tablespoon|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1 1⁄4 Cup (20 tbs)|
|Lemon juice||2 Tablespoon|
Preheat the oven to 350°.
Cream butter with 1/2 cup sugar till light and fluffy.
Separate eggs and beat egg yolks into creamed mixture.
Sift flour, cornstarch and baking powder together and fold into creamed mixture with lemon rind.
Beat egg whites till stiff and fold in.
Pour into greased and lined 8 inch round deep cake pan and smooth surface.
Bake for 50-60 minutes till top springs back when lightly pressed.
Cool on wire rack.
Melt remaining sugar with 1 tsp water in a heavy-based saucepan.
Boil until caramelized to a pale golden color.
Add chopped almonds and mix well.
Spread onto a greased baking sheet.
Allow to cool and set hard, then break praline into tiny pieces with a rolling pin.
To make buttercream, cream butter with sifted confectioners' sugar till soft, then beat in egg yolk and lemon juice.
Cut cake into three layers and put back together with most of buttercream.
Spread remainder on top and lightly press in praline.