柠檬无花果蛋糕

橄榄油具有微妙的果味，在甜点中效果非常好。你可以在这个食谱中替代植物油，但味道不一样.

资料来源：日常食品，2005年6月

1小时30分钟

20分钟

总时间

预备

份量

配料

1/2杯橄榄油，加上更多的平底锅
1/2杯牛奶
1个大鸡蛋
1 1/2杯通用面粉（勺子和水平）
3/4杯糖
1/2茶匙发酵粉
1/4茶匙盐
1包（10盎司）干无花果，茎和粗切碎（约1 1/2杯）
1 1/2茶匙精细磨碎的柠檬皮（来自1个柠檬）

路线

1.

烤箱预热到350度。用带有油的可拆卸底部（或带有羊皮纸的蛋糕盘）刷一个9英寸的酸锅。搁置.
2.

在中型碗或液体量杯中，将油，牛奶和鸡蛋搅拌均匀;搁置。在一个大碗里，将面粉，糖，发酵粉和盐搅拌在一起;加入牛奶混合物，用橡皮刮刀搅拌至光滑（不要过度混合）。轻轻折叠无花果和柠檬皮.
3.

将面糊涂在准备好的锅中;在一个镶边的烤盘上放平底锅。烤至金黄色和牙签
插入中心干净，35至40分钟.
4.

在将蛋糕展开到金属丝架上以完全冷却之前15分钟在锅中冷却。为了服务，切入楔子.

变化

您可以替代其他干果，如葡萄干，樱桃，蔓越莓或切碎的李子.

库克的笔记

干无花果：使用锋利的削皮刀，在切碎水果之前去除任何坚韧的茎.

One Comment

Maximiliano
27.04.2023 @ 01:38

In English:

Olive oil has a subtle fruity flavor that works really well in desserts. You can substitute it for vegetable oil in this recipe, but the taste will be different. This recipe calls for dry figs and lemon zest, which complement the olive oil flavor perfectly. Enjoy!

Note: This recipe was sourced from Daily Food in June 2005 and takes about 1 hour and 30 minutes to make. It serves 8 and requires 20 minutes of preparation time.

Ingredients:
– 1/2 cup olive oil, plus more for greasing the pan
– 1/2 cup milk
– 1 large egg
– 1 1/2 cups all-purpose flour (measured with a spoon and levelled)
– 3/4 cup sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 package (10 ounces) dried figs, stems removed and coarsely chopped (about 1 1/2 cups)
– 1 1/2 teaspoons finely grated lemon zest (from 1 lemon)

Directions:
1. Preheat the oven to 350 degrees. Grease a 9-inch springform pan with oil (or line a cake pan with parchment paper). Set aside.
2. In a medium bowl or liquid measuring cup, whisk together the oil, milk, and egg; set aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt; add the milk mixture and stir with a rubber spatula until smooth (do not overmix). Gently fold in the figs and lemon zest.
3. Spread the batter in the prepared pan; smooth the top with a spatula. Place the pan on a rimmed baking sheet. Bake until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes.
4. Cool the cake in the pan for 15 minutes before transferring it to a wire rack to cool completely. To serve, cut into wedges.

Variations:
You can substitute other dried fruits, such as raisins, cherries, cranberries, or chopped prunes.

Cooks Note:
Dried figs: Use a sharp paring knife to remove any tough stems before chopping the fruit.