Тази слънчева торта е съавтор на Виктория Пиърсън. “Винаги съм имала излишък от цитрусови плодове”, казва тя, “и е много лесно.” Вдъхновението беше стара френска рецепта, която използваше портокали – но ги размени за лимони. “Захарният сироп, който правите с тях, се влива в тортата, така че е много влажен и много ароматен”, казва тя. Това е вкусно ясна – но можете също така да я заредите с поръсена на захаросани лимонови филии за ярък завършек на всяко събиране на вечеря. Рецепта отпечатана от Citrus: Сладки и ароматни слънце целувки Рецепти copyright © © 2015 от Валери Айкман-Смит. Снимки © 2015 от Виктория Пиърсън. Публикувано от Ten Speed Press, отпечатък на Penguin Random House LLC.
Източник: Марта Стюарт Ливинг, февруари 2016 г.
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Alejandro
27.04.2023 @ 15:39
This sunny cake is co-authored by Victoria Pearson. “Ive always had an excess of citrus fruits,” she says, “and its very easy.” The inspiration was an old French recipe that used oranges – but she swapped them for lemons. “The sugar syrup you make with them is poured into the cake, so its very moist and very aromatic,” she says. Its deliciously clear – but you can also load it with sugared lemon fillets for a bright finish to any dinner party. Recipe printed from Citrus: Sweet and Aromatic Sun Kisses Recipes copyright © © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, imprint of Penguin Random House LLC. Source: Martha Stewart Living, February 2016. 6 Doses Ingredients 2/3 cup sweet butter, room temperature 3/4 cup granulated sugar Zest and juice of 3 lemons 2 eggs 3/4 cup all-purpose flour 1/2 teaspoon baking powder 2/3 cup granulated sugar instructions 1. Preheat the oven to 400 degrees. Butter a 9-inch round springform pan, then dust with flour and pull off the excess. 2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy. Slowly pour in one-third of the lemon juice and then add the eggs one and a half at a time, continuing to beat until well combined. Add the flour and baking powder and continue to beat until a thick, smooth dough forms. Using a rubber spatula or wooden spoon, fold in two-thirds of the lemon zest until evenly combined. Pour the dough into the prepared pan. 3. Bake the cake until a thin wooden skewer inserted in the center comes out clean, about 25 minutes. Transfer to a wire rack and top the cake with a skewer all over. Set aside. 4. In a small bowl, whisk together the confectioners sugar and remaining lemon zest and juice. Pour the glaze over the cake and let sit for 10 minutes. Remove the cake from the pan, slide it onto a plate, and serve.