• eggs
  • milk
  • oil
  • sugar
  • lemon zest
  • lemonades ‘de paperet’
  • flour.


  • The point is raised to the whites and the yolks, oil, lemon zest, milk, mixed lemonades and flour are added. The quantity depends on the size of the ‘llanda’ (for half a kilo of flour, half of sugar, six lemonades, a glass of milk, a glass of oil and six eggs).
  • The dough is poured into the ‘llanda’ that will be lined with oil paper so that it does not stick to it and is baked in a medium-temperature oven. It will be ready when the dough is poked with a toothpick and it comes out clean.