With a fine lemon aroma and mastic taste
Method
Preheat the oven at 180° without the fan
In a bowl place all the ingredients for the sponge cake and mix
Place in a 27x17cm pyrex tray and bake for 45 minutes
Place the syrup ingredients in the saucepan and boil for 5 minutes
Squeeze some juice from the lemon you had in the pot into the syrup and add the mastif paste and dissolve it by mixing.
Syrup the dessert that is at room temperature with the hot syrup.
Let it cool completely
Sprinkle with toasted almonds
Ingredients
For the cake
2 glasses of coconut milk (460 g)
1 glass of sugar (200 g)
180 g of mashed banana
3 glasses of cornmeal (450 g)
A pinch of salt
50 g of flour for each use
20 g of baking powder
Zest of 1 lemon and a little juice
For the Syrup
2 glasses of sugar (400 g)
2 glasses of water (440 ml)
½ lemon
½ tsp mastic paste
