Summary

Ingredients

For the dough:

• 300 grams flour
• 150 g suar, brown
• some lemon peel, untreated, grated
• 150 g butter or olive oil
• 1 egg (s)
• 1 pinch (s) salt
• 2 tablespoon water
• Icing sugar for dusting
• Ice cream (vanilla ice cream) to serve
• Fat for the shape
• Flour for the work surface
• Legumes for blind baking

For covering:

• 180 g butter or
• 100 g butter and
• 80 ml olive oil
• 180 g suar, brown
• 3 egg (s)
• 200 g almond (s), round
• 2 teaspoons flour
• some orange peel, untreated, rubbed off
• 2 drops bitter almond flavor

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Instructions

1. For the dough, mix the flour, sugar, lemon zest, butter or olive oil and salt in a bowl to a crumbly mass. Whisk the egg and water, gradually stir into the batter until a coarse batter is formed. Shape this into a ball and chill for 1 hour.
2. Roll out the dough about 3 mm thick on a floured work surface and place on a greased fruit cake tin (also line the edge!). Place in the refrigerator for another 15 minutes.
3. Cover the dough with baking paper and weigh it down with dried legumes, blind bake at 200 - 220 ° C for 12 minutes. Remove the legumes and paper and bake for another 4 minutes.
4. For the topping, beat the butter and sugar until creamy. Gently mix in the eggs. Add the almonds, flour, orange peel and almond flavor and stir everything well. Now put the filling on the dough and bake for 30 minutes until golden brown.
5. Let the cake cool completely and dust with powdered sugar. Serve with a scoop of vanilla ice cream.
6. Tip: Serve with crème fraîche instead of vanilla ice cream.