ReceptnaptárCandied Citron Cake
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Ingredients
Method
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- Separate 4 eggs into yolks and whites; leave the other 4 eggs whole.
- Beat the icing sugar with the 4 egg yolks and the 4 whole eggs until fluffy, about 20-30 minutes with a mixer (or half an hour by hand).
- Mix in the scalded, chopped pistachios, the candied lemon peel, and the coarsely crushed and finely chopped almonds.
- Whisk the reserved 4 egg whites to stiff peaks and gently fold into the batter.
- Pour into a buttered, floured cake tin, and bake slowly (160°C) for about 50-60 minutes.
- For the glaze, cook the sugar with a little water into a thick syrup, remove from heat, stir in the lemon or orange juice, and whisk constantly while cooling until thick.
- Coat the cooled cake with the glaze.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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