Today I want to share a simple recipe for a festive cake. This time we'll prepare a moist case that will delight us with pleasant citrus aroma.
Cake comes out incredibly fluffy and light as a cloud. Citrus aroma is released with each slice, and its refresing flavour is perfectly balanced with sweetness of the cake. All of it is covered by pleasant, lightly crispy icing, while candied peel both decorates the cake and amplifies its flavour. A simple to make cake that will be a start of any festive table.
You'll find the list of ingredients, method and approximate nutritional value below.
Turn on English dubbing to watch the video.
List of ingredients (baking tin with a chimney, 22 cm in diameter)
- 150 g (~1 cup) wheat flour
- 100 g (~2/3 cup) cornstarch
- 1.5 tsp baking powder
- 4 large eggs
- 200 g (~1 cup) sugar
- 50 ml lemon liqueur
- 150 ml vegetable oil
- Juice of one large lemon (~50 ml)
- Zest of one lemon
Icing
- 150 g icing sugar
- 30 ml lemon juice, added in batches
- 25 g candied lemon peel
- Sift 150 g wheat flour, 100 g cornstarch and 1.5 tsp baking powder through a fine sieve to remove any lumps. Stir through the dry ingredients shortly with a whisk, only until they get evenly distributed, and set them aside for a moment.
- Pour 4 large eggs into a separate, large bowl. Add 200 g fine white sugar. Beat the contents of the bowl with an electric mixer until light and fluffy, and until sugar dissolves completely. I recommend starting at low mixer speed and turning it up gradually as eggs increase in volume.
- Once you've got the right texture add 150 ml vegetable oil to the batter. Do it slowly, in a thin trickle, while continuing to mix the batter at medium-high speed. This way the batter should become uniform, lightly shiny and emulsified. Once you've added all of oil continue mixing for 30 seconds, ensuring everything combined nicely.
- Add 50 ml liqueur to the batter. Do it in the same way: slowly, in a thin trickle, while continuing to mix the batter at medium-high speed. Take your time with the liqueur. If you add alcohol too quickly, or too much of it at once, it can curdle your batter.
- Add freshly squeezed lemon juice and zest of one lemon next. Mix batter for the last time with an electric mixer, only until combined.
- Add dry ingredients to the batter. Do it slowly, a few tablespoons at a time, and incorporate flour into the batter with a silicone spatula. Using a spatula will make it much harder to overmix the cake or remove too much air, and our cake will remain light and fluffy.
- Pour the batter into a greased baking tin with a chimney covered in breadcrumbs, 22 cm in diameter.
- Bake the cake in an oven preheated to 180 deg C, no fan, for around 50 minutes, until a wooden skewer inserted into the thickest part of the cake comes out clean. If the top of the cake browns too quickly, cover it with a piece of baking paper. After 50 minutes take the cake out of the oven and set aside, still in the tin, for 15 minutes, to cool slightly. Take the cake out of the tin next and cool it completely.
- Decorate the cool cake. Transfer 150 g icing sugar into a small bowl and add around 3 tbsp freshly squeezed lemon juice. Add juice in batches, a tablespoon at a time, and mix it in after each part to assess icing texture. Stop once you've got thick, smooth, but still fluid icing.
- Pour icing on top of the cake and spread it equally across the whole surface, letting it run down the sides. Scatter candied citrus peel on top. Put the cake aside for 15 minutes for icing to set.
- Enjoy!
- 390 kcal
- Carbs: 53 g
- Fat: 17 g
- Protein: 5 g
- Fibre: 0 g
1 slice (recipe makes 12 slices)
- 339 kcal
- Carbs: 46 g
- Fat: 15 g
- Protein: 4 g
- Fibre: 0 g
Comments
Post a Comment