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4 to 6
unless otherwise stated.Medium
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
This is a Spanish cake, one that used to be made for me by my mother’s Spanish domestic couple, Ferdinand and Isabel. The name always intrigued me as a child, and I still love the richness of the recipe.
Take a 15- by
Put the egg yolks, lemon zest, and half the sugar in a bowl, and whisk hard until the mixture looks like thick, pale custard. This should take 2-3 minutes. In another bowl, whisk the egg w