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I use this cake recipe yoghurt cake with a small change to my liking. This time I wanted the flavor out of an intense citrus flavor, so I used lemon flavor and zest of yuzu.
The yuzu is a citrus Hemco found in Asian cuisine, when prepared the Ken , dessert and Japanese cuisine. Yuzu powder needed to prepare, but I could not find it, shortly after my dear friend luculus The fifth gave me a small bottle of this wonder of citrus, which I love because it is so fragrant.
is a hybrid between a tangerine and a lemon ichange. The look is from a grapefruit, an orange and a tangerine, but fresh is hard to find. Here you can find it in Asian stores and zest dehydrated.
Ingredients
- 3 eggs 2
- ½ cups flour yogurt
- 1 / 2 cup ground almonds
- yogurt 1 cup fructose 1
- or lemon yogurt
- yogurt 1 cup sunflower oil
- 1 envelope yeast
- 1 teaspoon lemon
- 1 / 2 teaspoon grated yuzu (or lemon)
Development
separated the whites from the yolks.
with rods Beat the egg whites with a pinch of salt until stiff. Reserve.
Beat yolks with the rods with fructose, until doubled in volume and bleach.
Add the oil, yogurt, lemon oil, yuzu and continue beating until ingredients are incorporated.
Mix the flour with ground almonds and baking powder in a dry bowl. If you prefer we can sift before adding to the mix.
We add to the mixture without stirring too much, just until flour is incorporated and smooth.
grease the pan with some butter and a little flour.
Pour the dough.
Preheat oven to 180 ยบ C. Bake for 40 minutes. Check it is cooked (prick with a toothpick and when it comes out clean the cake is cooked).
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