Corn flour and Lemon Cake with Almond

First: Preparing

• Pre-heat the oven to 325º F / 160º C / Gas 3 with rack in the middle.
• Zest both lemons and juice only one lemon.
• Sift together Aksoy corn flour, almond flour, Aksoy baking powder and salt and set aside.
• In an electric mixer, fitted with a paddle attachment, beat the sugar with the lemon zest for 1 minute to release the flavour and oils of the lemon zest.
• Add the butter and beat for another 8 minutes until light and fluffy.
• Scrape down the sides of the bowl and add the eggs, one at a time, beating 2 minutes between each addition.
• Add the lemon juice of one of the lemons and beat to incorporate.
• Fold in by hand, with a rubber spatula, the flour mixture, in three parts, mixing as little as possible.

Second: Baking

• Grease a 9 inch / 22cm diameter pan. Line the bottom with grease proof paper and grease the paper with butter. Dust the bottom and sides with fine corn flour, tapping out any excess flour.
• Pour the cake mixture in the pan and bake until cooked and golden brown. Use a toothpick or cake tester and insert in the centre of the cake - when it comes out clean, the cake should be done.

Bon appetit!

Allow the cake to cool in the pan for 5 minutes on a cooling rack. Remove the pan and the greaseproof paper and cool completely on a cooling rack.

Serve dusted with Icing sugar.