Sponge chocolate squares without eggs (Page 4 ) | May 2, 2024

30g (5 tbsp) Lemon zest

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2 tbsp (30ml) Lemon juice

60g (0.8 cup) Coconut flakes

Mint leaves, lemon slices and lemon zest for decoration

The diameter of the mold is 24 cm

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METHOD :

Soften the butter and mix with the sugar until a frothy mass is obtained, add the eggs, continue to stir, then gradually pour in the milk. Add flour, baking powder, salt, lemon zest, lemon juice and coconut flakes to the mixture.

Pour the mixture into a mold lined with baking paper and bake at 170 degrees for 45 minutes.

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