A simple list of ingredients that creates a buttery, shortbread-like cake, delicious served with whipped cream and fresh citrus peel (my thighs LOVED it!).
2½ cups plain flour
1 cup sugar
1 tablespoon grated lemon rind
5 egg yolks
185g unsalted butter
1 egg yolk, extra
1 tablespoon water
Sift flour and sugar into bowl, add grated lemon rind, mix well. Add lightly beaten egg yolks and mix lightly with fingertips. Rub in roughly chopped cold butter, knead gently on lightly floured surface until mixture is smooth; do not handle too much.
Press mixture into greased and greased paper lined 20cm round sandwich tin. Smooth top with a knife. Score top several times with fork to form a diamond pattern. Brush top with mixture of combined extra egg yolk and water. Bake in moderately hot oven 40 to 45 minutes, turn on to wire rack to cool. When cold, serve with whipped cream.
This is a traditional type of cake, originally made by bakers in France to give to their customers during the month of January. It is heavy and buttery in texture, but delicious to eat; serve cut into small wedges. Store for up to a few days in an airtight container at room temperature. The cake will freeze well.
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