Saturday, 28 July 2012

LEMON CAKE (Egg less)

Monsoons have finally arrived in our part of the Earth and all the miseries inflicted by the seemingly unending summers are forgotten. Everything comes to an end and every end has a new beginning. This is the law of nature. Birds, beasts and all the creatures are reveling and the beauty of the rain washed landscape has lifted the spirits of all the denizens.
Change in the climate has a profound influence on our dietary preferences. Some time ago, curd was running out of stock in our home. As temperatures have come down, curd has been lying in the refrigerator un- touched. The craving to have curd has just disappeared.
I decided to celebrate as well, the end of sultry summers by baking a Lemon Cake. This recipe would also use the curd lying in the refrigerator.
Lemon cake is a very different kind of cake. Unlike other cakes, it has a subtle citrus-y aroma and a tangy flavour. The slices are moist and melt in the mouth. I have taken this recipe from Neeta Mehta’s book on baking.

1 ¾ cup refined flour
½ cup and 1 tablespoon sugar powdered.
1 ¼ cup curd
½ cup butter softened
2 tsp baking powder
1 tsp soda bi-carb
3 tablespoons lemon juice
Peel of one lemon cut into very fine strips.

Peel one lemon as thinly as possible. Try to avoid the white part. Cut it into thin long strips. Sieve flour, baking powder, soda bi-carb together and keep aside. Beat sugar and butter till light and fluffy. Mix lemon peels to this mixture. Beat curd and add lemon juice. Add this to the butter sugar mixture. Now add flour slowly. Mix well. Do not over mix. In a greased and lined 8” x 4” loaf tin, bake in a pre heated oven at 190 degrees for 30 minutes. Check by inserting a skewer. If it comes out clean, the cake is done. Remove from the oven and let it cool in the tin for 10 minutes and then transfer it to the cooling rack. For topping, mix 3 tablespoons of sugar and 3 tablespoons of lime juice and heat the mixture till sugar dissolves. Pour this topping on top of the cake. Leave it for two hours before eating.

Note: I used 1 cup whole wheat flour and ¾ cup refined flour. I used mineral sugar in place of white sugar.

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