Grandmother's Cake

This is one of my Favourite cakes and it's from the Tuscany region of Italy

Ingredients for the Pastry

200g of Plain Flour
2/3 tsp of baking powder
75g chilled and chopped butter
75g of Caster Sugar
Finely grated zest of 1/2 lemon
1 tsp vanilla extract
1 medium egg

Ingredients for the filling

350ml of semi skimmed milk
Finely grated zest of 1/2 lemon
2 medium eggs
100g of caster sugar
1 tsp of vanilla extract
25g of plain flour

Method

1) Start by making the pastry by putting all the pastry ingredients into a food processor and pulse until the mixture comes together. Wrap in cling film and chill for 30 minutes or overnight
2) Make the filling by heating the milk and lemon zest to near boiling point.
3) Meanwhile put the 2 eggs, caster sugar, vanilla extract and flour into a heatproof bowl, whisk together to combine.
4) Gradually pour and whisk the milk mixture into the bowl then pour back to the pan stirring constantly until the mixture is thick and leave to cool
5) Lightly flour a work surface and roll out the pastry to fit the base of a cake tin and sides then pour the filling, with the remaining 1/3 pastry do you best to lay on the top of the filling.
6) Bake for 50 minutes at 180 oC.

Last time I baked this cake I didn't make a pastry top and found it less heavy but the option is yours


You can see this version no pastry on the top , try both and see which version you prefer

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