Sunday, March 31, 2013

Polish Lemon Tart: Not Just for Pesach

Yom rishon, 20 Nisan 5773, Erev Yom Shvi'i shel Pesach.

This is not a very important post.  But it is delicious, works for Celiac sufferers and non-gebrokts folks and Paleo-centric diners, anybody avoiding potato starch on principle, and for kitniyot and non-kitniyot types alike.  In other words: World Peace is possible over this dessert.  Unless you never, ever eat butter during Yom Tov... in which case, I cannot help you.

The recipe was borrowed and modified (of course) from, by Barbara Rolek.  Check out her original recipe here:  Polish Lemon Tart Recipe - Tarta Cytronowa.

200 gr. softened butter
200 gr. sugar
4 large eggs
300 gr. almond flour (aka finely ground almonds)
2 large lemons, zest and juice
113 gr. while chocolate, chopped

1.  Preheat oven to 177 degrees Centigrade.  Spray sides and bottom of 24 x 17.5 x 5.5 mm pan with Pam or similar substance (unless you happen to have a springform pan for Pesach, in which case you are welcome to line it with parchment paper, as Ms. Rolek suggests.  I've done it both ways.  It works either way.)
2  Cream butter and sugar till fluffy.  Add eggs and beat until nicely blended.  Mix in almond flour.  Add lemon juice, zest and white chocolate pieces.  (I don't own a Pesadike blender; and this recipe works just fine with a spoon and a bit of vigor.)  Transfer mixture to prepared pan.
3.  Bake 45 minutes to 1 hour.  You will know your oven; and the main thing is that the cake should be golden brown at the edges, but moist throughout.  This is why it's better than most potato starch cakes.  It is NOT dry as dust.  Just sayin'.  (If you have a moist potato starch cake recipe you'd care to share, I'm open-minded.)
4.  Serve directly from the pan when cool.  Honestly, does the powdered sugar platter presentation make it taste any better?

The only thing that could possibly make this taste any better is to serve it with a nice almond liqueur and coffee.  I know... right???

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