"Classic Udra Cake" - Lemon and poppy seed flavour
Acho que vou adoptar este modelo de bolos de aniversário para a empresa: uma base clássica com uma cobertura cremosa. À semelhança do Classic Chocolate Cake, é muito fácil e rápido de fazer. A receita é uma adaptação retirada do meu primeiro livro só de bolos: “Mary Berry’s Ultimate Cake Book”.
Lemon and poppy seed cake
200g soft butter
300g sugar
350g self-raising flour
1 tsp baking powder
4 eggs
8 tbsp milk
1 tbsp poppy seeds
Finely grated rind of 2 lemons
For the topping:
200g mascarpone cheese
4 tbsp crème fraîche
4 tbsp lemon curd
Grated lemon rind to decorate
Pre-heat the oven to 180ºC. Lightly grease and base line a 23cm spring-release tin with greaseproof paper. Measure all the ingredients for the cake into a large bowl and beat well for about 2min until smooth and well blended. Turn the mixture into the prepared tin and level the surface.
Bake in the pre-heated oven for about 35-40 min. Leave to cool in the tin for a few moments, then turn out, peel off the paper and finish cooling on a wire rack.
To make the topping measure all the ingredients into a bowl, mix well until smooth and refrigerate. Before serving, spread the topping over the cake and decorate with more grated lemon rind.
Lemon and poppy seed cake
200g soft butter
300g sugar
350g self-raising flour
1 tsp baking powder
4 eggs
8 tbsp milk
1 tbsp poppy seeds
Finely grated rind of 2 lemons
For the topping:
200g mascarpone cheese
4 tbsp crème fraîche
4 tbsp lemon curd
Grated lemon rind to decorate
Pre-heat the oven to 180ºC. Lightly grease and base line a 23cm spring-release tin with greaseproof paper. Measure all the ingredients for the cake into a large bowl and beat well for about 2min until smooth and well blended. Turn the mixture into the prepared tin and level the surface.
Bake in the pre-heated oven for about 35-40 min. Leave to cool in the tin for a few moments, then turn out, peel off the paper and finish cooling on a wire rack.
To make the topping measure all the ingredients into a bowl, mix well until smooth and refrigerate. Before serving, spread the topping over the cake and decorate with more grated lemon rind.
Nota: pode-se comprar lemon curd já feito; eu usei um restinho que tinha comprado no bazar de Natal do Convento dos Cardais.
O difícil deve ser manter a linha!
ReplyDeleteConto contigo no Lançamento no Palácio de São Vicente. (catering Penha Longa :))
(dia 10, às 19h)
Beijinhos
Oops... sabes que queria muito ir mas vou para a neve este fds e só volto no dia 11 :( mas boa sorte no lançamento! Tenho a certeza que vai ser um sucesso!
ReplyDeletebeijinhos