makes
1
prep
25 minutes
cook
1:30 hour
difficulty
Easy
makes
1
serves
preparation
25
minutes
cooking
1:30
hour
difficulty
Easy
level
Ingredients
- 50 g slivered almonds
- 340 g unsalted butter, softened, plus extra for greasing
- 2 lemons, rind finely grated
- 345 g (1½ cups) caster sugar
- 4 eggs
- 1 egg yolk
- 300 g sweetened condensed milk (see Note)
- 340 g plain flour
- ¾ tsp baking powder
- icing sugar, for dusting
Instructions
Preheat the oven to 160°C. Grease a non-stick 25 cm (10 cup capacity) kugelhopf tin. Sprinkle the almonds evenly over the base of the tin.
Using electric beaters, beat the butter, lemon rind and sugar until very light and fluffy. Beating constantly, add the eggs, one at a time, making sure each is incorporated well before adding the next. Beat in the egg yolk and the condensed milk. Sift together the flour and baking powder into a bowl then, using a large metal spoon, stir into the butter mixture. Spoon the cake batter into the tin, smoothing the surface. Bake for 1½ hours or until a skewer inserted comes out clean. Cool in the tin for 25 minutes then turn out onto a wire rack to cool completely. Serve dusted with icing sugar.
Note
• Reserve the remainder of the can of condensed milk for another use.
This recipe is part of our column.View previous .
When she doesn’t have her head in the pantry cupboard, Leanne Kitchen finds time to photograph food and write cookbooks. You can view her work on her .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
