Preparation

beat the egg yolks with the sugar until frothy. add the oil and continue to beat. add the beaten egg whites, fennel, cinnamon and lemon zest, stirring until incorporated. finally, add the flour, stir well and bake in a pan greased with lard and sprinkled with flour. once cooked, unmold, let cool and cut into squares.

Ingredients

  • 8 eggs
  • 500 g of sugar
  • 2.5 deciliters of olive oil
  • 250 g of wheat flour
  • 1 teaspoon ground fennel
  • 1 teaspoon of cinnamon
  • 1 tablespoon lemon zest