Nut Biscuit with Citrus Syrup
Baking and Desserts • European
Description
Nut Biscuit with Citrus Syrup
Ingredients
- Nuts 5 oz
- Breadcrumbs 5 oz
- Farm fresh eggs 2 pieces
- Butter 5 oz
- Cinnamon a pinch
- Powdered Sugar 0 oz
- Baking Powder a pinch
- Water 5 fl oz
- Sugar 0 oz
- Poppy seed paste to taste
- Citrus Zest Mix to taste
Step-by-Step Guide
Step 1
Toast the nuts, peel them, and chop them finely.
Step 2
Add the breadcrumbs. If you don't have any, dry and finely crumble white bread. Baking powder. A little cinnamon.
Step 3
Whip the softened butter until creamy. Then add the egg yolks one at a time. Mix well. Add the powdered sugar. Granulated sugar can also be used. I prefer powdered sugar for quicker and better dissolving.
Step 4
Whip the egg whites into a thick foam. To whip the whites better, they should be slightly chilled beforehand. You can also add a pinch of salt. Gently fold them into the main mixture.
Step 5
Combine the nut mixture with the creamy batter. Mix everything thoroughly once more and pour it into a baking dish.
Step 6
Place the mixture in a preheated oven at 355°F for about an hour. Remove and cool at room temperature.
Step 7
While the cake is cooling, prepare the syrup. In a pot with water, dissolve the sugar. Add the lemon zest and bring to a boil. Reduce for 5–10 minutes until syrup forms. Remove the lemon peel.
Step 8
Generously pour the syrup over the cake.
Step 9
Optionally, you can decorate with grated lemon zest and poppy seeds. Let it soak for an hour or two... or don't!
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