Dutch Sand Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g butter, melted
- 6 egg (s)
- 350 grams sugar
- 1 pinch (s) salt
- 1 lemon (s), including the peel
- 200 g flour
- 200 g cornstarch
- possibly powdered sugar or cake icing
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° (convection). Beat the eggs with sugar, salt and lemon zest for 3-4 minutes until frothy. Mix the flour and cornstarch, sieve and stir in a tablespoon at a time. Finally stir in the lukewarm butter. Line a loaf pan with baking paper and pour in the batter.
- Place the pan in the oven (2nd rack from the bottom) and bake for 15 minutes. Cut into the surface and bake for another 60 minutes. If necessary, switch down to 160 °. Do a chopstick test when the cake is baked through, let it cool down a little, then turn it out.
- Turned the right way round, the cake is then dusted with powdered sugar or given a glaze, depending on your mood. Or, as with us, eaten as it is. It really melts on your tongue.
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