Saint Mark’s Opilla

Saint Mark’s Opilla

  • 225 g softened butter
  • 280 g sugar
  • The grated rind of 1 lemon
  • A pinch of salt
  • 115 g ground almonds
  • Half a teaspoon of baking powder
  • 200 g flour
  • 3 eggs

Mix together the butter and the sugar.

Add the grated lemon rind, pinch of salt, ground almonds and baking powder to the mixture. Mix again.

Gradually add the flour and eggs about 1/3 at a time. Fold into the mixture.

Place the mix in a 24 cm. sponge tin and place in a heated oven at 175º for 20 minutes.

Remove from tin and cool before serving.

Source: www.soitu.es/soitu/2008/05/20/recetania/1211292918_893728.html

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