檸檬杏仁蛋白餅 (LEMON & ALMOND MERINGUE CAKE)Ingredients :-
150g butter, softened
½ teaspoon vanilla extract
110g caster sugar
30g almond meal
150g plain flour, sifted
395g can sweetened condensed milk
1 teaspoon finely grated lemon rind
80ml lemon juice
3 eggs, separated
110g caster sugar, extra
25g finely chopped toasted flaked almonds
2 tablespoons toasted flaked almonds, extra
1. Preheat the oven to 180°C. Grease a 20 x 30cm lamington pan. Line the pan with a strip of baking paper to cover the base and overlap the two long sides.
2. Beat butter, vanilla extract and sugar in a bowl until fluffy. Stir in almond meal and sifted flour. Press mixture evenly into prepared pan and bake for 25 mins. Remove and leave aside to cool. Keep the oven on.
3. Combine milk, rind, lemon juice, and egg yolks in a small bowl. Spread lemon mixture onto pastry base; refrigerate for 30 mins or until just set.
4. Meanwhile, beat the egg whites in a bowl until soft peaks form. Gradually add the extra sugar and beat until dissolved between additions. Fold in the chopped almonds. Spread meringue over set filling and sprinkle with extra almonds. Bake for 15 mins or until lightly browned.
What is Almond Meal? Almond meal or almond flour is made from ground sweet almonds and has the consistency of corn flour. It is one of the two main ingredients of marzipan and almond paste. It adds moistness and a rich nutty taste to baked goods, but packs in more calories.
What is Lamington Pan? A non-stick baking pan used to make a lamington cake - a sponge cake that's cut into squares and dipped in chocolate, sugar and coated in desiccated coconut. These days, the rectangular pan is used to bake a variety of flatter cakes.
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