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1
[Prepare the mold] Brush butter (not listed) and sprinkle flour.
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2
Shake off excess and chill in the fridge.
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3
[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).
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4
Put the ingredients in a different bowl and beat the eggs without forming bubbles.
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5
If you use salted butter, omit the salt.
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6
Add the dry ingredients from Step 2 into Step 3 a little at a time.
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7
Hold the balloon whisk straight and rotate it slowly and carefully until all the lumps are gone.
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8
When the batter starts to look glossy, add honey and condensed milk (2 teaspoons of each).
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9
Put the butter in a small sauce pan and heat to melt.
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10
Drizzle Step 5 to 6 a little at a time and stir constantly.
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11
The batter is done.
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12
Cover with cling film and leave to rest for 30 minutes at room temperature.
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13
Do not skip this process.
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14
It's important.
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15
Spoon the batter into the chilled mould tin (fill to 80% full).
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16
Bake on the top rack of a preheated oven to 200C for 8 -10 minutes.
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17
After they're cooled, remove from the mold carefully.
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18
They're good to eat immediately, but even better the next day.
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19
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.
