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Print Recipe
Lemon-Orange Cake Recipe
For lovers of lemon pastries, this cake is sure to taste! An unreal explosion of lemon freshness with subtle notes of orange. Rich, fragrant, delicious.
Cook Time 40 minutes
Servings
Ingredients
Dough
Filling
Cook Time 40 minutes
Servings
Ingredients
Dough
Filling
Instructions
  1. Let's start with the lemons. In order to prevent them from being bitter, we squeeze the juice out of them, remove the bones, and put the skins in a cellophane bag and put them in the freezer.
    Let's start with the lemons. In order to prevent them from being bitter, we squeeze the juice out of them, remove the bones, and put the skins in a cellophane bag and put them in the freezer.
  2. Meanwhile, prepare the dough. Grate on a coarse grater pre-frozen butter, add sugar, egg.
    Meanwhile, prepare the dough.
Grate on a coarse grater pre-frozen butter, add sugar, egg.
  3. And sifted with baking powder flour dough.
    And sifted with baking powder flour dough.
  4. Hands knead the dough, roll into a ball and put in the center of the greased butter form. We leave aside and begin to prepare the filling.
    Hands knead the dough, roll into a ball and put in the center of the greased butter form. We leave aside and begin to prepare the filling.
  5. Proteins are separated from the yolks, add sugar and whisk until fluffy. Then, continuing to whisk, enter the yolks, melted butter and starch.
    Proteins are separated from the yolks, add sugar and whisk until fluffy. Then, continuing to whisk, enter the yolks, melted butter and starch.
  6. With orange peel, remove the bones and grind with a blender or food processor.
    With orange peel, remove the bones and grind with a blender or food processor.
  7. Remove from the freezer lemons and cut together with the zest and white flesh in small pieces. Grind, like an orange, using a blender or food processor.
    Remove from the freezer lemons and cut together with the zest and white flesh in small pieces. Grind, like an orange, using a blender or food processor.
  8. In the filling, enter the lemon juice and crushed citrus. Everything is thoroughly mixed and with the help of a submersible blender once again pass through the filling.
    In the filling, enter the lemon juice and crushed citrus. Everything is thoroughly mixed and with the help of a submersible blender once again pass through the filling.
  9. Back to the dough. Hands distribute it on the bottom of the form, make the bumpers, about 2.5 cm. in Any case, do not try to make the dough thin. Once cooked, You will understand how delicious it is and in this recipe it should not be enough.
    Back to the dough. Hands distribute it on the bottom of the form, make the bumpers, about 2.5 cm. in Any case, do not try to make the dough thin. Once cooked, You will understand how delicious it is and in this recipe it should not be enough.
  10. Pour the filling into the dough. To obtain a caramelized crust, sprinkle the filling with brown sugar... ... and put in a preheated 180 degree oven for 40 minutes.
    Pour the filling into the dough.
To obtain a caramelized crust, sprinkle the filling with brown sugar...
... and put in a preheated 180 degree oven for 40 minutes.
  11. Do not worry if after 40 minutes Your cake will seem watery. Best of all, taking the cake out of the oven, let it cool, and later, covering with a lid or foil, put in the refrigerator at night. The cooled cake sprinkle with powdered sugar and serve.
    Do not worry if after 40 minutes Your cake will seem watery. Best of all, taking the cake out of the oven, let it cool, and later, covering with a lid or foil, put in the refrigerator at night.
The cooled cake sprinkle with powdered sugar and serve.

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