Did you know that nougat can be used as an ingredient in baking? You heard that right! For today's recipe, we will be using our classic Almond Nougat to add a crunchy and chewy element in the layers of our scrumptious lemon tart, as well as on top for decoration! Check out the recipe below.
Ingredients
200g Sugar
125g Unsalted Butter, softened
2 Eggs
Zest & juice of 2 lemons
200g plain flour
Decoration
100g Unsalted Butter, softened
300g Icing Sugar
Juice of 1 lemon
1-2 bars of Almond Nougat
Lemon Curd
Method
Preheat oven to 180C fan bake and prepare 2 x 20cm round cake tins.
Beat sugar and butter together for approximately 5 minutes until your mixture becomes light in colour and fluffy in texture.
Add your eggs, one at a time, stirring well with each addition.
Mix in the lemon zest and juice
Sift in the flour and gently fold to just combine
Divide mixture evenly between the 2 cake tins and place in the oven for approximately 25 mins, until golden brown and a skewer comes out clean. Leave cakes in tins for 5 minutes, before turning out on a wire rack to cool completely before decorating.
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