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Tuscan Lemon Sponge
Preparation info
- Serves
Ten to Twelve
- Difficulty
Medium
Appears in
Published 2016
This is the classic lemon cake of Pesach. It may have originated in the little Tuscan town of Pitigliano, whose rich Jewish tradition dates back to the 13th century.
Ingredients
12 300 g 11 oz 1½ cups
Method
Preheat the oven to . Whisk the egg yolks until pale and frothy, then whisk in the sugar, lemon juice and lemon rind.160°C/325°F/Gas 3
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