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Betty Bossi Koch-Center
One rectangular tin (approx. 24 x 30 cm), base lined with baking paper, sides greased
How it's done
Place the butter in a bowl, beat in the sugar and salt. Using the whisk on a mixer, beat in the eggs one at a time, continue to beat until the mixture becomes lighter in colour. Mix in the lemon zest. Combine the flour, almonds and baking powder, mix in. Transfer the cake batter to the prepared tin.
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, prick firmly with a wooden skewer. Pour all of the lemon juice over the cake, remove the tin frame, leave the cake to cool on a rack.
Combine the quark and icing sugar with the reserved lemon zest, spread on top of the cake. Top with strawberries.
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