Ingredients
150 grams Unsalted butter
100 grams Plain flour
1/2 Lemon zest (grate yellow part only)
3 Eggs
1 pinch Salt
2 tsp Honey
2 tsp Condensed milk
20 grams Ground almond
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Round rings for perfectly shaped fried eggs and small pancakes
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Round rings for perfectly shaped fried eggs and small pancakes
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[prepare the mold] brush butter (not listed) and sprinkle flour. shake off excess and chill in the fridge. [for the batter] put the ingredients in a bowl and stir well (by doing this, the lemon flavour penetrates through the dry ingredients and the flour will be sifted). put the ingredients in a different bowl and beat the eggs without forming bubbles. if you use salted butter, omit the salt. add the dry ingredients from step 2 into step 3 a little at a time. hold the balloon whisk straight and rotate it slowly and carefully until all the lumps are gone. when the batter starts to look glossy, add honey and condensed milk (2 teaspoons of each). put the butter in a small sauce pan and heat to melt. drizzle step 5 to 6 a little at a time and stir constantly. the batter is done. cover with cling film and leave to rest for 30 minutes at room temperature. do not skip this process. it's important. spoon the batter into the chilled mould tin (fill to 80% full). bake on the top rack of a preheated oven to 200c for 8 -10 minutes. after they're cooled, remove from the mold carefully. they're good to eat immediately, but even better the next day. on 23/11/2008 i changed the amount of plain flour 120 g to 100 g of plain flour + 20 g of ground almond to create a moister texture.