100 g butter or margarine
125 g plain flour
30 g ground almonds
50 g Dansukker Granulated Sugar
3 g Dansukker Vanilla Sugar
100 g Dansukker Granulated Sugar
20 g plain flour
Juice and zest of 1 untreated lemon
Dansukker Icing Sugar
Grease a square loose-bottomed cake tin measuring 23 x 23 cm, or make a mould the same size out of aluminium foil. Dust lightly with flour. Preheat the oven to 175 °C.
Melt the butter in a saucepan. Remove the saucepan from the heat and stir in the remaining ingredients. Press the mixture into the cake tin. Bake at the centre of the oven for 12 minutes. Set aside to cool. Reduce the oven temperature to 150 °C.
Beat the eggs and sugar until fluffy. Add the flour and lemon zest, then stir in the lemon juice. Pour the mixture onto the cake base and bake at the centre of the oven for about 15 minutes. When done, the filling should be firm but not browned. Allow the cake to cool, then cut into squares. Dust with icing sugar to serve.
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