Lemon cake with poppy seeds

Lemon cake with poppy seeds

Ingredients:

Dough:
• Butter (softening) — 175 g
• Melkokristallichesky sugar — 175 g
• 3 eggs (whisk)
• 175 g flour + 1/2 hour. L. baking powder
• Ground almonds — 75 g
• Lemon — 2 pcs. Peel grind to a fine grater
• 25 grams of poppy seeds

For the lemon syrup:
• Lemon juice — 3 tbsp. l.
• Powdered sugar — 3 tbsp. l
• Lemon — 1 pc. Peel cut into thin strips and blanched (see. «Board»)

Utensil:
• Form a loaf of 900 g

Cooking method:
1 Preheat the oven to 180 ° C. For the dough, beat the butter and sugar in a lush light and airy cream. Continuing to whisk, parts enter the egg. Add the flour with almonds, carefully stirring the dough from the bottom up from the center to the edge. To mix 2 tbsp. l. lemon zest, 2 tbsp. l. water and poppy.

2 Put the dough into the mold and bake for 1 hour — cake will rise and become golden, and spoke after piercing the center of the product will remain clean.
In a skillet, heat the lemon juice and sugar. Add the blanched zest, increase the heat and cook for 3-5 minutes until a syrup.

3 Remove the cake from the oven, make multiple punctures needle and pour the syrup is still hot lemon zest. Leave the cake in the form and let cool completely before shifting.

About the dish:
Soft delicious cake, filled with lemon syrup and filled with zest bursting with poppy seeds on the teeth. Thanks to the ground almonds batter gets a surprising richness.

For 6-8 people:

Council:
Knife for cleaning potatoes or with a small sharp blade cut away a thin layer of peel from lemon.
The white flesh is careful not to touch because of her ready dough will taste bitter. Cut the peel into fine strips. Blanch in boiling water for 1 minute. Put a slotted spoon and let water drain out. Repeat two more times, each time changing the water, so that rind will become soft and get rid of the bitterness.

Variations:
Try muffins with cream. Do not use lemon syrup and allow to cool completely finished a cake. Grind 200 g of cream cheese until uniform. Add the juice of 1 lemon and 1 tbsp. l. caster sugar (to taste), continue to rub until air cream. Spread the cream cooled cake and sprinkle with 1 tbsp. l. poppy.

lemon-cake

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