lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate and Cherry Torte
Ingredients:
- 3 eggs
- 3 caster sugar
- 2 cinnamon
- 1/4 vanilla essence
- 1/2 fresh cherries
- 1/4 sugar
- 250 water
- 1 heavy cream
- 1 icing sugar
- 3/4 vanilla essence
- 2 kirsch liqueur
- 1/2 dark chocolate
- 1
- 2
Instructions:
1. Brush the base and sides of a 20cm (8in) tin with butter. Line the base with greasproof paper, butter it.
2. Preheat your oven to 180-190c (350-375f).
3. Base:.
4. Beat the egg yolks with the caster sugar until thick and pale. Sift in the cocoa and cinnamon and add the essences.
5. Seperately, beat the egg whites until they hold stiff peaks, then fold them in a third at a time.
6. Place this mixture in the prepared tin, smoothing it over gently and evenly.
7. Bake in oven for 18-20 minutes of until firm to touch on top.
8. The outside rim of the cake will be higher than inside. This cavity is what you're going to fill with cream and cherries.
9. Filling:.
10. Place the cherries, 1 tablespoon sugar and water in a pan and cook for 5 minutes only or until just softened.
11. Leave to cool and remove the pips. Spread the cherries on some paper towel to drain well.
12. Whip the cream until it holds stiff peaks.
13. Add the icing sugar, vanilla and Kirsh and whip again until stiff. Fold in the grated chocolate and chill the mixture.
14. Keep this cream chiled until ready to assemble the ckae.
15. To assemble:.
16. Place a layer of cream over and around the cavity. Arrange cherries over the top of the cream.
17. Keep chilled until serving time.
Title: Surprise-Inside Carrot Cake
Ingredients:
- 3 eggs
- 1 3/4 sugar
- 3 carrots
- 1 flour
- 2 baking soda
- 2 cinnamon
- 2 salt
- 1 pecans
- 1/2 cream cheese
- 1 sugar
- 1/4 egg
- 1 cream cheese
- 1 butter
- 1/4 vanilla
- 2 powdered sugar
- 4
Instructions:
1. Preheat oven to 350; grease & flour a 10-inch Bundt tube pan; set aside.
2. CAKE: In a mixing bowl, blend eggs and sugar; add carrots and oil, continue mixing.
3. In a separate bowl, combine dry ingredients (except nuts); add to egg-carrot mixture & mix well; stir in nuts.
4. Pour THREE CUPS batter into prepared pan; set aside pan and remaining batter.
5. FILLING: In mixing bowl, beat cream cheese and sugar; add egg, mix well; spoon over batter in pan; top with remaining batter.
6. Bake for 55-60 minutes (toothpick comes out clean).
7. Cool for 10 minutes (set the timer); remove from pan to a wire rack to cool completely.
8. FROSTING: In mixing bowl, beat cream cheese, butter & vanilla until smooth, then gradually add powdered sugar.
9. Frost COOLED cake; serve; chill leftovers.
Title: Pudding Chocolate Chip Cookies
Ingredients:
- 4 1/2 flour
- 2 baking soda
- 2 salt
- 2 butter
- 2 brown sugar
- 1 sugar
- 2 vanilla
- 4 eggs
- 4 chocolate chips
- 2 French vanilla pudding mix
Instructions:
1. Directions:.
2. PREHEAT oven to 375°F.
3. COMBINE flour, baking soda, pudding, and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
4. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Title: Vegan Elvis School Days Cookies
Ingredients:
- 7 vegan margarine
- 9 vanilla extract
- 1/4 vanilla extract
- 2 1/2 all-purpose flour
- 8
Instructions:
1. Preheat the oven to 400 degrees F.
2. Cream the margarine and sugar well.
3. Add the vanilla and flour.
4. Mix well.
5. Drop with a number 40 scoop on baking sheets and flatten with a fork.
6. Bake for 10 to 12 minutes.
Title: Olive Oil and Quince Paste Madeira Cake
Ingredients:
- 1 lemon
- 1 orange
- 150 caster sugar
- 1 1/2 plain flour
- 1 ground cinnamon
- 1 salt
- 2 baking powder
- 150 light olive oil
- 3 eggs
- 1 orange
- 150 quince paste
Instructions:
1. Preheat the oven 175°C and grease and line a loaf tin with baking paper (about a 1 Litre capacity).
2. Place the orange and lemon zest with the caster sugar in the mixing bowl. Rub the zest into the sugar until most of the sugar has turned into a nice lemony colour (this infuses the sugar with the citrus oil).
3. Stir in the flour, cinnamon, salt and baking powder.
4. In a separate bowl, whisk together the oil, eggs and orange juice.
5. Beat the wet ingredients into the dry ingredients until you have a smooth batter.
6. Spoon a third of the batter into the loaf tin and scatter over about half the diced quince paste. Spoon another third of the batter, scatter some more quince paste over then pour the remaining mixture over the top.
7. Bake for 10 minutes then dot more quince paste over the top.
8. Bake for a further 30 minutes or until it's well risen and a skewer comes out clean when inserted into the cake.
9. Remove from oven and allow the cake to completely cool in the tin.
10. Dust the top with icing sugar and serve with a dollop of marscarpone and fresh orange slices. Store the cake in an airtight container (it'll keep for a week).
Title: Applesauce Cake
Ingredients:
- 2 flour
- 1 sugar
- 1 cornstarch
- 2 baking soda
- 1/2 salt
- 3 cinnamon
- 1/2 ginger
- 1/2 clove
- 1/2 mace
- 1/2 unsweetened applesauce
- 20 raisins
- 1/2
Instructions:
1. Mix dry ingredients together, then add the applesauce and stir.
2. Bake at 325 degrees for 45-60 minutes, depending on the size of pan you use. (More for smaller, deeper pans, less for 9 x 13 pans.) It's done when a toothpick can be inserted and pulled out clean.
Title: Penettone Bread Pudding
Ingredients:
- 1 eggs
- 9 evaporated milk
- 3 sugar
- 2/3 butter
- 1/4 vanilla
- 1 ground cinnamon
- 1 ground nutmeg
Instructions:
1. Panettone bread is a type of raisin bread in the shape of a chef's hat. Recipezaar has some recipes for this if you are unable to purchase in a store.
2. Cut bread into 1" cubes and place in 9 X 13 baking pan.
3. In a large bowl beat eggs. Stir in milk, sugar, butter and vanilla. Mix well.
4. Pour over bread cubes, pressing Panettone into milk mixture.
5. Let stand 10 minute.
6. Sprinkle with cinnamon & or nutmeg, if desired.
7. Bake at 350 for 90 minutes.
Title: Citrus Mini Cakes
Ingredients:
- 1 water
- 1 1/4 eggs
- 3 powdered sugar
- 1/3 lemon juice
- 3 1/2
- 1/2
- 1/4
Instructions:
1. In a mixing bowl, combine cake mix, water, eggs and oil and beat on low speed for 30 seconds.
2. Beat on medium for 2 minutes.
3. Fill well-greased mini muffin cups two-thirds full.
4. Bake at 350 for 10-12 minutes or until a toothpick inserted near the center comes out clean.
5. Meanwhile, in a bowl,combine sugar and juices until smooth.
6. Cool cakes for 2 minutes; remove from pans.
7. Immediately dip cakes into glaze, coating well.
8. Place top side down on wire racks; sprinkle with almonds.
Title: Cherry Snowball Cookies
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 2 flour
- 8 maraschino cherries
- powdered sugar
Instructions:
1. in a mixing bowl, cream butter and powdered sugar.gradually add flour.shape a tbls of dough around each drained cherry half.forming a ball.
2. place 1" apart on ungreased cookie sheet.
3. bake at 325* for 18-20 minutes or unti the bottoms are light brown --
4. roll warm cookies in powdered sugar.
5. cool on wire rack.when cool -- reroll in powdered sugar again.
Title: Pudina
Ingredients:
- 1 sugar
- 375 cornflour
- 2 eggs
- 2 vanilla
- 4 brandy
- 2 sherry wine
- 500
- 250
- 4
Instructions:
1. Preheat oven to 200°C.
2. Tear bread into small pieces and soak in cold water for 15 minutes until soft.
3. Place bread in a colander and mash, draining liquid.
4. Transfer to a large bowl and add sugar, custard powder, cornflour and cocoa.
5. Stir in beaten eggs and mix well.
6. Add dried fruit and half of the almonds and glacé cherries. Add vanilla and whiskey.
7. Pour into a baking dish or slab tin and decorate with remaining cherries and almonds.
8. Bake for 45 minutes to 1 hour (check puddina by piercing with a toothpick - the toothpick should be dry when you remove it).
9. Cut into squares and serve warm or cold.
Title: Chocolate Bread Pudding
Ingredients:
- 1 milk
- 3 heavy cream
- 1/4 sugar
- 1/2 light brown sugar
- 1 cocoa powder
- 1 vanilla extract
- 1/4 cinnamon
- 1 eggs
- 2
- 1 1/2
- 6
- 8
Instructions:
1. Preheat oven to 325F.
2. Lightly grease a 13x9 inch baking dish and place the bread in the dish.
3. In a large bowl, whisk together the milk, cream, and liqueur.
4. Using another bowl, combine the sugar, brown sugar, and cocoa powder and mix well.
5. Add the sugar mixture to milk mixture and mix well.
6. Add the vanilla, almond extract and cinnamon to beaten eggs.
7. Combine the egg mixture to milk mixture and mix well.
8. Stir the grated chocolate into the mixture.
9. Pour the mixture over cubed bread in the pan.
10. Let the mixture stand, stirring occasionally, for approximately 20 minutes or until bread absorbs most of the milk mixture.
11. Bake pudding for 1 hour or until set.
12. Check by inserting a knife through the middle and it should come out clean.
13. Serve warm with whipped cream.
Title: Sherri's Peach Cobbler
Ingredients:
- 1/2 butter
- 1/2 flour
- 1/2 sugar
- 1 baking powder
- 1/2 salt
- 1/2 evaporated milk
- 1
Instructions:
1. Preheat oven to 450°F.
2. Spray deep, 2.5 quart casserole dish with nonstick cooking spray.
3. Pour melted butter into casserole.
4. Mix flour, sugar, baking powder, salt, and milk. Pour into casserole but do not stir.
5. Pour in fruit (which is about 2-3 cups) with 1/3 of the juice but do not stir.
6. Bake at 450F for 30-45 minutes, until batter rises and turns golden brown.
7. NOTE: save the rest of the juice in case you need it to moisten the leftovers.
Title: Easy Chocolate Mousse
Ingredients:
- 1 vanilla extract
- 2 1/2 rum
- 1 chocolate
- 1
Instructions:
1. Microwave chocolate morsels and 1/2 cup cream in a glass bowl at HIGH for 1 1/2 minutes or until melted and stirring twice.
2. Stir in vanilla and rum, blending well.
3. Cool 5 minutes.
4. Beat remaining 2 cups cream at medium speed with an electric mixer until soft peaks form.
5. Fold cream in chocolate mixture.
6. Pipe or spoon into a large serving bowl or individual dessert glasses.
7. Garnish with additional whip cream and grated chocolate, if desired.
8. Chill 2 hours.
Title: Licorice Parfait
Ingredients:
- 250 sugar
- 250 water
- 1 lime
- 300 eggs
- 50 sugar
- 2 Pernod
- 1
- 2
- 60
- 2
Instructions:
1. For the lime syrup, bring the sugar and water to the boil, stirring to ensure the sugar is dissolved. Remove from heat and add the lime juice and the rind to taste. Stir well and refrigerate.
2. For the licorice parfait, in a small saucepan combine the cream and licorice and heat gently, without boiling, until the licorice is very soft. Blend the mixture in a food processor until well combined and pour through a fine sieve to strain out the tiny pieces of licorice. Set aside to cool.
3. In a stainless steel bowl over a large saucepan of gently simmering water, make a sabayon by whisking together the eggs, the yolk, glucose, sugar and pernod until the mixture turns pale and fluffy. Remove from heat and continue whisking until it cools a little. Fold half of the sabayon into the licorice mixture. Once combined, fold in the remaining sabayon until well combined. Pour into individual moulds, or a log-shaped tin and freeze.
4. To serve, lower the moulds into hot water for a few seconds before turning out the parfait. You can either pour over the lime syrup, or serve it on the table in a jug. Garnish with lime segments.
Title: Sandra Fairbank's Tiny Poppy Seed Cookies
Ingredients:
- 16 unsalted butter
- 3/4 sugar
- 1 egg
- 1 vanilla extract
- 2 1/4 flour
- 1/2 baking powder
- 1/4 kosher salt
- 1/4 poppy seed
- 2 lemon zest
Instructions:
1. Combine the butter and sugar in the bowl of a stand mixer or hand-held mixer; beat for several minutes, stopping to scrape down the sides of the bowl as necessary, until smooth and creamy. Add the egg, then the vanilla extract, mixing well after each addition. Reduce speed to low and add the flour, baking powder and salt; beat until well incorporated. Scrape down the sides of the bowl, then add the poppy seeds and lemon zest; beat until well distributed.
2. Divide the dough into 3 balls and place each ball inside the center of a large resealable plastic food storage bag. Place each bag on the counter and, using a rolling pin, roll the dough from the center toward the edges until it is an even 1/4 inch thick. Seal and refrigerate for at least 1 hour and up to 2 days. (Alternatively, roll the dough into a compact log that is 1 inch in diameter, then wrap tightly in plastic wrap and refrigerate as directed.).
3. When ready to bake, position an oven rack in the middle of the oven; preheat to 400 degrees. Line a baking sheet with parchment paper. Remove 1 bag of dough at a time from the refrigerator.
4. Use a 1-inch round cookie cutter to punch out cookies (or slice 1/4-inch-thick rounds from the dough log) and place 1 inch apart on the baking sheet; gather scraps and reroll the dough as necessary. Bake for 7 to 10 minutes or until the cookies are light golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
Title: The Simple Chocolate Mug Cake Recipe
Ingredients:
- 3 all-purpose flour
- 3 powdered sugar
- 2 baking powder
- 1/4 egg
- 1 milk
- 2 salt
- 1 chocolate chips
- 4 -5
Instructions:
1. Take a ceramic mug. Coat the inside of the mug with butter using a brush. Add 3 tbsp of all-purpose flour, 3 tbsp of powdered sugar, 2 tbsp of unsweetened cocoa powder, a little less than ¼ tsp of baking powder, and a pinch of salt. Mix everything well using a fork.
2. Then add other ingredients, 1 egg, 2 tbsp of milk, 4-5 drops of chocolate essence. Stir it until smooth. If you want, you can add chocolate chips, nuts, or raisins as per your taste and choice.
3. Keep it in the microwave for 1 minute. Let it sit for a while or until it cools down and dig inches.
Title: Gingersnaps
Ingredients:
- 1 molasses
- 1 ginger
- 1 butter
- 1 sugar
- 1 egg
- 1/4 warm water
- 1 baking soda
- 1/4 salt
Instructions:
1. Put molasses and ginger in a bowl, add melted butter and sugar, then egg and warm water; sift flour and baking soda and salt; work it into the other ingredients.
2. Roll out to 1/4 inch thick, and cut in rounds.
3. Place on parchment lined baking sheets.
4. Bake at 350F for 15 minutes.
Title: Moist Brownies
Ingredients:
- 1 butter
- 4 eggs
- 2 extra virgin olive oil
- 2 1/2 vanilla extract
- 1 all-purpose flour
- 1 granulated sugar
- 1 brown sugar
- 1 salt
- 1/2 cinnamon
- 1
Instructions:
1. Preheat oven to 350°.
2. Line your brownie pan with tin foil and coat with Crisco, butter, or Pam.
3. Melt the butter, the chocolate and the olive oil together and stir to combine.
4. In another bowl, beat the eggs with flavorings (the sugars, salt, vanilla and cinnamon).
5. Stir in the melted chocolate mixture to the sugar and egg mixture.
6. Add the flour and stir until the batter is just combined.
7. Pour into your prepared pan.
8. Bake at 350° for about 45 minutes or until done.
Title: Blueberry Crisp
Ingredients:
- 8 fresh blueberries
- 1 lemon juice
- 1 vanilla extract
- 1/2 sugar
- 1/4 all-purpose flour
- 1/2 cinnamon
- 1 nutmeg
- 1 oats
- 1 all-purpose flour
- 1 brown sugar
- 1/4 baking soda
- 1/4 baking powder
- 1/4 salt
- 1/2 butter
Instructions:
1. Preheat oven to 350°.
2. Place blueberries in a 9x13 baking pan; sprinkle with lemon juice and vanilla extract.
3. Combine sugar, flour, cinnamon, and nutmeg and sprinkle over berries and toss lightly.
4. Combine topping ingredients and crumble evenly over berries.
5. Bake at 350° for 45 minutes.
6. Serve warm with vanilla ice cream.
7. Recipe may be halved and baked in a 9 x 9 square pan.
Title: Irish Chocolate Cake
Ingredients:
- 3/4 self-rising flour
- 1/2 salt
- 2 dark chocolate
- 4 butter
- 3/4 fine sugar
- 3 mashed potatoes
- 2 eggs
- 4 milk
- 4 dark chocolate
- 4 heavy cream
- 1/4 powdered sugar
- 3 irish cream
Instructions:
1. Preheat oven to 375°F
2. Grease and line 8-inch cake tins.
3. Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water.
4. In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato.
5. Gradually beat in the egg, adding a little flour with each addition.
6. Fold in the rest of the flour and stir in the milk.
7. Divide mixture between cake tins and bake for 25 to 30 minutes or until top is firm but springy to the touch.
8. Remove from oven and after a few minutes, turn out on a cooling rack.
9. While the cake is cooling, make the icing. Melt the chocolate as before, stir in the other ingredients and mix well.
10. Use the icing to sandwich the cake layers together and coat the top and sides of the cake.
11. HINT: What makes this rich chocolate cake "Irish" is not only to the creamy liqueur used in the filling, but also a particularly "Irish" ingredient in the cake mixture itself, which makes it extremely moist. Have you guessed it yet? Yes, it's the potato! Mystery solved! Bet you were wondering what potatoes were doing in a cake recipe! Even Irish dessert recipes make use of this abundant Irish crop!
Title: Special Company Cake
Ingredients:
- 1 1/2 flour
- 2 flour
- 1 1/4 sugar
- 1/2 baking soda
- 1 1/4 salt
- 1 low-fat buttermilk
- 1 Grand Marnier
- 1/3 egg substitute
- 1/3 sugar
- 1 butter
- 1 Grand Marnier
- 1/4 water
- 1/3
- 1/4
Instructions:
1. Coat a 6-cup Bundt pan with cooking spray; dust with 2 t flour.
2. Combine flour, 1 1/4 c sugar, cocoa, baking soda, salt, buttermilk, oil, 1/3 c Grand Marnier and egg substitute in a large bowl; beat at low speed with a mixer until moist.
3. Beat 3 minutes on medium speed.
4. Pour batter into pan.
5. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean.
6. Insert fork into the cake, making several holes.
7. Combine 1 c sugar and remaining ingredients in a saucepan and boil 1 minute.
8. Pour glaze over cake while still in pan.
9. Cool completely; remove from pan.
Title: Pecan Spice Delight Cookies (Raw & Vegan)
Ingredients:
- 1 1/2 pecans
- 1/2 unsweetened dried shredded coconut
- 1 salt
- 1/2 ginger
- 1/2 cinnamon
- 1/4 nutmeg
- 1/2 vanilla
- 1/2 raisins
- 10 pitted dates
Instructions:
1. Add all ingredients to food processor and process until combined.
2. If mixture is too dry, add more dates or water, 1 tsp at a time until wet enough to roll into balls.
Title: Chocolate Strawberry Cream Cheese Torte
Ingredients:
- 2 1/4 chocolate graham crackers
- 6 light margarine
- 2 light cream cheese
- 3/4 sugar
- 1/2 vanilla
- 2 frozen strawberries
- 2 sugar
- 8 cornstarch
- 3/4
- 3
Instructions:
1. Preheat oven to 350°F
2. Make crust: Combine finely crushed grahams & margarine in a bowl. Press into an 9X13" baking dish.
3. Beat cream cheese with electric mixer in large bowl. Add sugar, egg whites, and extracts. Beat on high speed 2-3 minutes.
4. Spread cream cheese mixture over crust. Bake 25-30 minutes until set. Cool.
5. Make topping: Drain the thawed berries over a saucepan to collect juices.
6. Whisk in sugar and cornstarch until smooth. Place in saucepan over medium heat, stirring often, until mixture bubbles and thickens. Cool completely.
7. Chill torte and topping.
8. To serve, cut torte into pieces and ladle each serving with strawberry topping.
Title: Blueberry or Strawberry Tart
Ingredients:
- 1 1/2 flour
- 8 butter
- 1 salt
- 1/2 sugar
- 4 fresh blueberries
- 1 milk
- 2 vanilla
- 1/2 sugar
- 3 cornstarch
- 1/3 flour
- 1 currant jelly
- 1 water
- 1/2
- 4
Instructions:
1. Preheat the oven to 375 degrees F.
2. Combine the flour, butter, salt, sugar and water in a food processor and blend until the mixture forms a ball, perhaps 30 seconds.
3. Using a rolling pin, roll the dough into a 1/4 inch thick circle about 13 inches in diameter.
4. Pick up the dough by rolling it onto the pin and then unrolling it over a black tart pan with a removable bottom.
5. Press gently into the pan, gathering the dough toward the wall of the pan to thicken the shell<U+0092>s sides.
6. Place it in the refrigerator for 10 to 15 minutes to allow the dough to relax.
7. Cut a round of wax or parchment paper a couple of inches larger than the pan.
8. Press it into the mold and weight it down with aluminum weights or beans to hold the dough in place during the initial <U+0093>blind<U+0094> baking stage.
9. Bake for 15 minutes.
10. Remove from the oven and take wax paper and weights out of the shell.
11. Bake for another 7 to 10 minutes until light brown.
12. Allow to cool.
13. Spoon cool pastry cream into the tart shell; top with the blueberries.
14. Generously brush currant jelly glaze over the berries so it fills all the spaces.
15. Chill and serve.
16. TO MAKE THE PASTRY CREAM: In a medium slant-sided saucepan, bring the milk and vanilla to the boil.
17. Remove from heat but cover to keep warm.
18. In a small mixing bowl, combine the yolks, sugar, cornstarch and flour with a wire whisk.
19. Ladle out 1/2 cup of the warm milk mixture and whisk it into the egg mixture.
20. Add it to remaining milk in pot.
21. Bring to a boil whisking constantly and thoroughly, scraping mixture from side of pot.
22. Transfer to a metal mixing bowl and allow to COOL.
23. CURRANT JELLY GLAZE: Heat jelly and water in a small saucepan until completely liquefied and reduce slightly (about 5 minutes at medium heat).
24. Pour into a small bowl; allow to cool to lukewarm (if it solidifies before use, warm it again briefly).
25. Pierre Franey<U+0092>s Kitchen.
Title: Cinnamon Sour Cream Coffee Cake
Ingredients:
- 1/2 flour
- 1/2 brown sugar
- 4 cinnamon
- 1/2 butter
- 1 walnuts
- 1 egg
- 1 sour cream
- 1 butter
- 1/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F
2. Mix topping ingredients in a medium bowl until large crumbs form and set aside.
3. Beat cake mix, egg, sour cream, butter, and vanilla in a large bowl with an electric mixer on medium speed for about 1 minute or until just mixed.
4. Spread evenly in greased and floured 13x9-inch baking pan.
5. Sprinkle topping mixture over batter.
6. Bake 25 to 30 minutes or until cake pulls away.
Title: Lemon Drizzle Cake
Ingredients:
- 225 unsalted butter
- 225 caster sugar
- 3 lemons
- 4 eggs
- 200 self-raising flour
- 1 baking powder
- 50 icing sugar
Instructions:
1. Heat oven to 180°C.
2. Butter and line the base of a 20cm round cake tin.
3. Beat the butter and caster sugar in a large bowl using electric hand whisk until pale and creamy.
4. Add the lemon zest (reserving half a tsp for the icing) and mix well.
5. Gradually whisk the eggs into the butter mix--don't worry if it curdles a bit.
6. Sift together the flour and baking powder and fold into the egg and butter mix using a large metal spoon or spatula.
7. Add the ground almonds and 3/4 of the lemon juice; fold until thoroughly combined.
8. Spoon into the cake tin and bake for 1 hour and 15 minutes or until a toothpick inserted into the middle of the cake comes out clean.
9. Put cake tin on wire rack to cool for 10 minutes.
10. Meanwhile, mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over top of cake.
11. Cool in tin for a further 30 minutes and then remove and cool completely.