Ingredients
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Melted butter, to grease
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150g unsalted butter, at room temperature
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370g (1 3/4 cup) caster sugar
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5 eggs
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55g (1/2 cup) almond meal
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2 teaspoons finely grated lemon rind
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375g (2 1/2 cups) plain flour, sifted
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45g (1/2 cup) desiccated coconut
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1 teaspoon baking powder
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80ml (1/3 cup) fresh lemon juice
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Icing sugar, to dust
Method
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1Preheat oven to 180°C. Brush a 24 x 29.5cm (base measurement) slab pan with melted butter to grease. Line the base and 2 long sides with non-stick baking paper, allowing sides to overhang.
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2Use an electric beater to beat the butter and 155g (3/4 cup) of sugar in a large bowl until pale and creamy. Add 1 egg and beat until combined. Fold in the almond meal, lemon rind and 225g (1 1/2 cups) of flour until well combined. Press over the base of prepared pan. Bake for 20 minutes or until light golden.
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3Meanwhile, whisk together the coconut, baking powder, lemon juice and remaining sugar, eggs and flour in a large bowl.
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4Pour the mixture over the base. Bake for 30 minutes or until light golden. Set aside to cool completely.
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5Dust with icing sugar. Cut into pieces to serve.
Source: taste.com.au
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