You are here

Praline Topped Lemon Cake

creative.chef's picture
Ingredients
  Sugar 10 Tablespoon
  Eggs 4
  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)
For buttercream
  Butter 10 Tablespoon
  Confectioners sugar 1 1⁄4 Cup (20 tbs)
  Egg yolk 1
  Lemon juice 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
80 Minutes
Ready In: 
100 Minutes
Servings: 
4

Rate It

Your rating: None
4.114285
Average: 4.1 (14 votes)