Lemon Syrup Cake
Lemons are about to make a comeback... Apparently...
I didn't know they'd gone anywhere?
We all know that food fashion is a fickle thing, and that we seem to have sent our cafe food scene back in time to the 1890's. With 'trendy' cafes packed to the brim with hipsters holding mason jars filled with old school cocktails, rustic decor and bearded waitstaff as far as the eye can see (not that I'm complaining)...
Anyway, I'm off topic, this is actually quite a late 60's-early 70's dish, from a time when Good Housekeeping and Julia Child were the pinnacle of food fashion. But I thought, if we're making comebacks then why not a bundt cake?
You will need...
250g butter
1 Tbs grated lemon rind
1 cup (220g) castor sugar
3 eggs, separated
2 cups (300g) S R flour
1 cup (250ml) buttermilk or skim milk
LEMON SYRUP
1/3 cup (80ml) lemon juice
3/4 cup (185g) sugar
1/4 cup (60ml) water
Method...
1. Preheat oven to 180°C. Grease and lightly flour a 20cm bundt pan; shake out excess flour
2. Cream butter, lemon rind and castor sugar in a small bowl with electric mixer until light and fluffy.
3. Beat in egg yolks one at a time, beat until combined. Transfer mixture to a large bowl.
4. Stir in half the sifted flour and half the buttermilk, then stir in the remaining flour and buttermilk.
5. Beat egg whites in a small bowl until soft peaks form and fold lightly into mixture in two batches.
6. Spread mixture into prepared pan. Bake for about 1 hour. Let stand for 5 minutes before turning out onto a wire rack.
7. LEMON SYRUP: Combine lemon juice, sugar and water in a saucepan, stir over heat until sugar is dissolved. Bring to the boil, then remove from heat.
8. Pour hot lemon syrup evenly over hot cake
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