Hi all !! Here I am again, eager to get started “the new course”, returning to the routine, so overwhelming at times but so necessary other,.. and as, to make a lot of recipes and share them with you. How about your holiday? I hope very well, and as sure you will have little baking this holiday, we must not let another minute.. Hands to the mass!. Even before today's recipe tell, permitidme that comment a couple of little things.

As perhaps you noticed already, There are a couple of changes to the blog. The first is that the area has disappeared “Comments”, somewhat to my regret, but finally I decided that is the best and I explain why. Making a recipe, mount “stage” and taking pictures (especially when you are not good with the camera, as it happens to me mi, and you have to make a few until you reach a convincing), collect all, edit the recipe .., as you know all the bloggers I read, takes time. But all that will have to add that having a blog entails, also, the establishment of a series of virtual social relationships, generally very enriching (from personal experience I can not say anything, Last year I met some great people in this world) you want to maintain relationships, promote, enjoy,… but that takes away time of day sooooo admit that last year I came to overwhelm me a bit for not being able to stop by all the blogs that I liked, by all who visited me, for not being more social networks,…. and this can not be so. I blog to enjoy and share, and not overwhelmed with it. So I decided to take a lot more calm, freedom and tranquility, happen in a less rigorous for blogs that follow me and I follow (keep in touch, Quiet! Assure that in losing the track ..), and post with a little more freedom.

However, although now no area “Comments”, of course you have a place to convey your concerns or suggestions for each recipe in the “Contact”, Missing more! and, like always, I will answer as fast as you can, I assure.

The second change is the Print Button with which you can directly imprimiros recipe. It's a small addition that I think you will find it most convenient to. Some time ago I wanted to.. and finally here.

In closing I want to welcome the new followers who have joined this summer via mail, Facebook and Twitter, Welcome!

Nothing, Started this new “season”!, we go with the recipe today. This is a chocolate cake with a hint of lemon intense firing by pre-skinned lemons, Can you imagine such exquisite combination?

Elaboration

  1. Prepare a springform pan 23 cm. in diameter, I greased with butter and background paper forramos.
  2. We lemons in a saucepan with water, and cook over low heat for one hour. Once this time drain them and let cool.
  3. Cut lemons in half, we remove the seeds and chop the bark. The crush with a tablespoon of sugar until it forms a puree.
  4. Sift flour, yeast, spices and cocoa, add the ground almonds and mix everything.
  5. Beat butter and sugar until fluffy. Egg yolks separated from the whites, the beat and add it along with the mashed lemon butter, and beat everything again. Then we incorporate all of the flour mixture.
  6. Beat the egg whites until stiff and incorporate them in twice a cake mix.
  7. Pour the batter into the pan and bake, in preheated oven at 180 º C, for about 35 minutes.
  8. Once out let cool in the mold about 10 minutes before removing from pan and place on a rack to finish cooling.
  9. Finally sprinkle the cake with cocoa and garnish with whipped cream and sugar to taste.

I hope you enjoyed this simple cake and I encourage you to do it at all you can. Assure that the disappointed this wonderful combination of flavors. Happy week and see you in a few days.. See you soon !!

Encar