Because the cake should be for all tastes @Madame Ginger shows us how, using Bavaria Bundt.
Let's go see!
The mold we used is the 10-12 cups Bavaria Bundt and I'm giving you a link to browse it below.
Ingredients for the Lemon Poppy Seed Cake recipe:
For the cake
420 ml of sugar-free almond or soy drink
2 kg. white vinegar
350 gr. flour for all uses
30 gr. corn flour
2 kg. baking powder
1 tsp baking soda
¼ tsp salt
zest of 2 whole lemons
1 tsp vanilla extract
60 ml fresh lemon juice
220 gr. vegetable butter, at room temperature
250 gr. Brown sugar
40 gr. poppy seed
For the icing
150 gr. powdered sugar, sifted
2-5 tbsp. fresh lemon juice
Additional materials
30 gr. vegetable butter, melted for greasing the mold
1 tbsp flour for all purposes, for flouring the form
Recipe :
For the Cake:
Pour the vinegar into the herbal drink, mix and set aside for 2-3 minutes.
Meanwhile, mix the flour, corn flour, baking powder, soda and salt in a bowl.
Add the zest, lemon juice and vanilla extract to the herbal drink and mix.
In another larger bowl, beat the butter with a hand mixer for 1-2 minutes until it becomes soft and fluffy. Add the sugar and beat for another 2 minutes.
Alternately add the flour mixture and the herbal drink mixture, starting and ending with the dry ones: that is, in 3 portions the flour and in 2 the herbal beverage mixture. Each time we add something, we beat with the hand mixer for 15'', "wipe" with the pastry spatula anything stuck to the walls of the bowl and continue.
We withdraw the hand mixer, mix slightly with the spatula and add the poppy seeds, which we incorporate with gentle movements evenly into the mixture.
With a brush, butter the entire inner surface of the Bavaria mold from kilikeio.com with the melted butter, sprinkle with flour and shake well to sprinkle evenly. Pour in the final mixture and bake in a preheated oven at 180°C in the air, for about 45 minutes (check if it has been baked by dipping a knife or toothpick into the cake: if it comes out a liquid mixture, leave a few more minutes).
Let the cake cool for 10-12 minutes and carefully unmold it on a plate. Let it cool completely at room temperature, i.e. for at least 2 hours and make the icing.
For the frosting:
For the glaze, in a bowl mix the icing sugar and lemon juice with a whisk. We adjust how thick or fluid we want it to be and add either a little more flour or lemon juice, until we achieve the desired result. We can either pour over the surface of the cake (if it is more runny), or serve some icing separately with each slice (for a thicker icing).
TIP 1:
Instead of almond or soy drink, you can use any herbal drink of your choice, just keep in mind that it may affect the taste - even a little - of the final result (e.g. coconut).
For a vegetarian version, you can use fresh milk.
The recipe has been tested with brown sugar, not black or liquid sweeteners such as maple syrup, honey, etc.
In this particular cake, we do not recommend replacing the all-purpose flour with an alternative flour (e.g. whole wheat) in order to maintain the light texture and light color that are characteristic of lemon poppy seed.
Instead of vegetable butter, for a vegetarian version you can use animal butter.
TIP 2:
**Grease your mold with butter, or oil spray and then sprinkle it with commercial breadcrumbs. You will see how easily even the most difficult design comes out, while you will be impressed with the cleanliness of the cake.
....we love to take care of you!
If you still don't like this one, you could choose another one, right?
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