SUMMERY LEMON BALM CAKE
Somrig citronmelisskaka
The biggest daily newspaper in Gothenburg is called "Göteborgs-Posten". It recently had a "face lift" and they have really freshened up the daily recipe. Last week this cake was featured, and yesterday we tried it - a thing we DEFINITELY didn't regret. It's awesome!
The author of the recipe tells us: "This cake, with its lovely taste of lemon balm and summer, was invented during a walk through the hen house and the herb garden. Those who don't have a herb garden can easily find lemon balm growing in pots in the vegetable department in most grocery stores. My own hens lay rather small eggs. If the eggs are large, it's enough with two eggs for the cake."
Makes 1 cake
3 eggs (or 2, see above)
3/4 cup sugar
1 3/4 oz butter or margarine
1/4 cup fresh lemon juice
3 tablespoons finely chopped lemon balm
2 teaspoons grated lemon peel
1 cup flour
1 teaspoon baking powder
Heat the oven to 350F. Finely chop the lemon balm and scrub the lemon well in hot water. Grate the peel you need, split the lemon and squeeze out the required amount of juice.
Grease and flour a tube pan, capacity 6 cups. Melt the fat and let cool. Beat eggs and sugar white and fluffy. Mix flour and baking powder in a deep plate. Mix the fat with lemon juice, lemon peel and lemon balm and stir into the egg batter, alternating with the flour mixture. Stir until smooth.
Pour in the dish and bake just below the middle of the oven for 30 - 35 minutes. Unmold onto sugared baking paper and remove the pan, so that the cake can "steam off" for a few minutes. Clean the pan, dry it and put it back on so that the cake can get totally cold. Enjoy!
Bella
Somrig citronmelisskaka
The biggest daily newspaper in Gothenburg is called "Göteborgs-Posten". It recently had a "face lift" and they have really freshened up the daily recipe. Last week this cake was featured, and yesterday we tried it - a thing we DEFINITELY didn't regret. It's awesome!
The author of the recipe tells us: "This cake, with its lovely taste of lemon balm and summer, was invented during a walk through the hen house and the herb garden. Those who don't have a herb garden can easily find lemon balm growing in pots in the vegetable department in most grocery stores. My own hens lay rather small eggs. If the eggs are large, it's enough with two eggs for the cake."
Makes 1 cake
3 eggs (or 2, see above)
3/4 cup sugar
1 3/4 oz butter or margarine
1/4 cup fresh lemon juice
3 tablespoons finely chopped lemon balm
2 teaspoons grated lemon peel
1 cup flour
1 teaspoon baking powder
Heat the oven to 350F. Finely chop the lemon balm and scrub the lemon well in hot water. Grate the peel you need, split the lemon and squeeze out the required amount of juice.
Grease and flour a tube pan, capacity 6 cups. Melt the fat and let cool. Beat eggs and sugar white and fluffy. Mix flour and baking powder in a deep plate. Mix the fat with lemon juice, lemon peel and lemon balm and stir into the egg batter, alternating with the flour mixture. Stir until smooth.
Pour in the dish and bake just below the middle of the oven for 30 - 35 minutes. Unmold onto sugared baking paper and remove the pan, so that the cake can "steam off" for a few minutes. Clean the pan, dry it and put it back on so that the cake can get totally cold. Enjoy!
Bella
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