dough :
200 gr. softened butter
150 gr. Sahara
1 tbsp. vanilla sugar
1 pinch of salt
3 eggs
250 gr. flour
2 tsp baking powder
1 lemon
fondant :
1 orange
200 gr. powdered sugar
Method :
Beat the butter until foamy, gradually adding sugar, vanilla sugar, salt, and eggs. Mix flour and baking powder.
Wash the lemon with warm water, grate the zest, and squeeze out the juice. Stir in the flour, lemon zest, lemon juice, and oil mixture.
Preheat the oven to 200 degrees. Line a baking sheet (I have a 35 x 28 cm baking sheet) with parchment paper and grease with oil. Bake the cake on the middle rack of the oven for 20 minutes until golden brown. Wash the orange with warm water, grate the zest, and squeeze out the juice. Mix powdered sugar with orange juice. Brush the still-warm cake with this glaze and sprinkle with orange zest. Let the glaze harden. Cut the cake into 20 pieces into diamonds or rectangles.