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Ingredients
- 500g butter, clarified
- 500g potato flour
- 4 large eggs
- 2 yolks
- 350g castor sugar
- zest of 1 lemon
Method
To clarify the butter, melt and simmer it until the solids fall to the bottom of the saucepan, then ladle the liquid butter through a damp muslin cloth into a bowl. Cool and refrigerate until butter is congealed.
Preheat oven to 180C.
Grease a 22cm or 24cm springform tin and line the base with paper.
Sieve the potato flour. Lightly whisk eggs and yolks. Beat butter to a thick cream in an electric mixer. Beat in the sugar and then the eggs and flour alternately. Add the lemon zest.
Spoon into the tin and bake for about 1 hour until a skewer inserted in the centre of the cake comes out clean.
