40 g sponge fingers
3 eggs
2/3 cup (130 g) caster sugar (superfine granulated)
1 cup (120 g) 4 oz 125 g ground almonds
a pinch of ground cloves
1/2 tsp ground cinnamon
1/2 stick (2 oz) 50 g butter or margarine
grated rind of 1/2 lemon
fat for greasing
3 eggs
2/3 cup (130 g) caster sugar (superfine granulated)
1 cup (120 g) 4 oz 125 g ground almonds
a pinch of ground cloves
1/2 tsp ground cinnamon
1/2 stick (2 oz) 50 g butter or margarine
grated rind of 1/2 lemon
fat for greasing
accompaniments
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method
1. Crush the biscuits to fine crumbs.
2. Separate the eggs.
3. Beat the yolks and sugar together until light and creamy.
4. Stir in the ground almonds, cloves, cinnamon, and biscuit crumbs.
5. Melt the fat, and stir it into the mixture with the lemon rind.
6. Whisk the egg whites until fairly stiff and fold into the mixture.
7. Put into a greased 750 ml basin, cover with greased paper or foil, and steam for 1 - 1 1/2 hours.
8. Leave in the basin for a few minutes, then turn out.
9. Serve with Lemon Sauce.
2. Separate the eggs.
3. Beat the yolks and sugar together until light and creamy.
4. Stir in the ground almonds, cloves, cinnamon, and biscuit crumbs.
5. Melt the fat, and stir it into the mixture with the lemon rind.
6. Whisk the egg whites until fairly stiff and fold into the mixture.
7. Put into a greased 750 ml basin, cover with greased paper or foil, and steam for 1 - 1 1/2 hours.
8. Leave in the basin for a few minutes, then turn out.
9. Serve with Lemon Sauce.
serving amount
serves 5 -6
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