Category: cake

Simple Jam and Walnut Cake

Ingredients:

• • Eggs: 2 large
  • Vanilla Sugar: 1 packet (8g)
  • Salt: A pinch

• • Sugar: 120g (2/3 cup)
  • Oil: 120ml (1/2 cup)
  • Milk: 120ml (1/2 cup)

• • Flour: 220g (1 cup + 3/4 cup)
  • Baking Powder: 1 tablespoon
  • Jam: 50g (your favorite variety)

• Walnuts: 50g, chopped
• Baking Dish: 24 cm round

Directions:

1. 1. Prepare the Batter:
      Preheat your oven to 170°C (340°F). In a large mixing bowl, beat 2 eggs with 120g of sugar, a packet of vanilla sugar, and a pinch of salt. Mix until light and fluffy.

1. 1. Add Wet Ingredients:
      Gradually stir in 120ml of oil and 120ml of milk. Mix until everything is well incorporated.
   2. Incorporate the Dry Ingredients:
      Sift in 220g of flour and 1 tablespoon of baking powder. Fold the dry ingredients into the wet mixture until smooth.
   3. Prepare the Baking Dish:
      Grease a 24 cm baking dish with butter or oil. Pour the cake batter into the dish and spread it evenly.

1. 1. Add Jam and Walnuts:
      Gently spread 50g of jam over the surface of the batter. Sprinkle 50g of chopped walnuts on top for added crunch.
   2. Bake the Cake:
      Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   3. Cool and Serve:
      Let the cake cool before slicing. Enjoy this delicious jam and walnut cake with a hot beverage!

Serving Suggestions:

• • With Tea or Coffee: Serve a slice of this cake with your favorite hot drink.
  • With Whipped Cream: Add a dollop of whipped cream on top for extra indulgence.
  • Extra Jam: Serve with a side of extra jam for those who want more sweetness.

Cooking Tips:

• • Use Room Temperature Ingredients: For best results, make sure your eggs, milk, and oil are at room temperature.
  • Customize with Your Favorite Jam: Raspberry, apricot, or strawberry jams work wonderfully in this recipe.
  • Toasting the Walnuts: Lightly toast the walnuts beforehand for a deeper flavor.

Nutritional Benefits:

• • Walnuts add healthy fats and protein.
  • Milk provides calcium and vitamin D.
  • Eggs add protein and vitamins like B12.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze it for up to 3 months.

Why You’ll Love This Recipe:

• • Simple and Quick: Easy to make with everyday ingredients.
  • Jam Twist: Adds a fruity sweetness that pairs well with the light cake.

• Walnut Crunch: Gives a satisfying texture to every bite.
• Versatile: Perfect for breakfast, snack, or dessert.

Soft and Fluffy Pancakes – Egg and Dairy-Free

Ingredients

• 1 large cup (200 g) white flour
• 1 large cup (200 g) feno flour (fenugreek flour or a similar grain-based flour)
• 2 cups (480 ml) water
• 1 tablespoon (15 g) instant yeast
• 1 tablespoon (15 g) sugar
• ½ tablespoon (7 g) salt
• 1 teaspoon (8 g) baking powder (chemical yeast)

Step-by-Step Instructions

Step 1: Prepare the Batter

1. Combine the Dry Ingredients: In a large mixing bowl, add 1 cup of white flour, 1 cup of feno flour, 1 tablespoon of instant yeast, 1 tablespoon of sugar, and ½ tablespoon of salt. Stir all the dry ingredients together to ensure everything is well combined.
2. Add Water Gradually: Slowly pour in 2 cups of water, stirring continuously as you add it. Mix thoroughly until the batter is smooth and free of lumps. The batter should have a consistency similar to a thick pancake batter. If the mixture seems too thick, you can add a little more water, a tablespoon at a time, to reach the desired consistency.
3. Incorporate Baking Powder: Once the batter is smooth, stir in 1 teaspoon of baking powder. This will give an extra boost to the fluffiness of the pancakes during cooking.

Step 2: Rest the Batter

1. Let the Batter Rise: Cover the bowl with a clean kitchen cloth and allow the batter to rest for about 30-45 minutes. During this time, the yeast will activate, causing the batter to rise slightly and become bubbly. This resting period is crucial for achieving light and airy pancakes.

Step 3: Cook the Pancakes

1. Preheat the Pan: Heat a non-stick frying pan over medium heat. No need to add oil, as you want the pancakes to cook evenly and develop their signature holes on the surface.
2. Pour the Batter: Using a ladle or small scoop, pour a small amount of the batter onto the preheated pan. You can make the pancakes any size you prefer, but traditionally, these pancakes are small, about the size of a palm.
3. Cook on One Side Only: Cook the pancakes on one side only. As they cook, small holes should begin to form on the surface—this is a sign that the yeast is working its magic! Allow the pancakes to cook thoroughly on one side until they turn a light golden color. There’s no need to flip them; they are meant to be cooked only on one side.

Step 4: Serve the Pancakes

1. Serve Warm: Once cooked, remove the pancakes from the pan and place them on a plate. These pancakes are traditionally served warm with honey or butter for added richness and sweetness. You can also pair them with jams, syrups, or your favorite sweet spreads.
2. Enjoy the Fluffy Texture: The pancakes should be light, soft, and full of tiny air pockets, making them incredibly fluffy and delicious.

Nutrition Information (Per Serving)

• Calories: 160 kcal
• Protein: 5 g
• Carbohydrates: 30 g
• Fat: 1 g
• Fiber: 3 g
• Sugar: 3 g
• Serving Size: Serves 4

Banana Chocolate Biscuit Dessert with Almond Crust

Ingredients

Main Dessert

• • 250g biscuits (any plain or digestive biscuits will work)

• • 1-2 bananas (depending on size and preference)
  • 240g melted chocolate (dark or milk chocolate, depending on your preference)
  • Vegetable oil (a small amount, to smoothen the melted chocolate)

• Refrigeration time: 30 minutes

Bonus Almond Crust

• • 120g chocolate biscuits (or any chocolate-flavored cookies)
  • 80g almonds, chopped

• • 80g melted butter
  • 6 small dessert molds (optional, for individual servings)
  • 100g melted chocolate (for topping)

• 40ml warm cream (to make a chocolate ganache)
• Refrigeration time: 30 minutes

Step-by-Step Instructions

Main Dessert

1. 1. Crush the Biscuits:
      • • Place the 250g of biscuits in a plastic bag and crush them with a rolling pin until you have fine crumbs. Alternatively, you can use a food processor for quicker results.

       

   2. Prepare the Bananas:
      • Peel and slice the 1-2 bananas into thin rounds. You can adjust the quantity based on your preference for banana flavor in the dessert.

1. 1. Melt the Chocolate:
      • In a heatproof bowl, melt 240g of chocolate (use a microwave or double boiler method). Add a small amount of vegetable oil (1-2 teaspoons) to the melted chocolate to make it smoother and easier to spread.
   2. Combine Biscuits and Bananas:
      • • Mix the crushed biscuits with the banana slices. Ensure the banana pieces are evenly distributed throughout the mixture.

       

   3. Pour the Melted Chocolate:
      • Pour the melted chocolate over the biscuit-banana mixture, ensuring that all the ingredients are coated evenly.

1. Chill the Dessert:
   • Transfer the mixture into a lined baking dish or mold. Spread it evenly and press it down slightly to compact the dessert. Place it in the fridge for at least 30 minutes to set.
2. Serve:
   • • Once chilled, remove the dessert from the fridge, slice, and serve.

    

Bonus Almond Crust

1. 1. Prepare the Almond Crust:
      • Crush the 120g of chocolate biscuits into fine crumbs. In a bowl, mix the crumbs with 80g of chopped almonds and 80g of melted butter until everything is well combined.

1. 1. Fill Dessert Molds:
      • Take 6 small molds or cupcake liners, and press the biscuit-almond mixture into the bottom of each mold to form a firm base. Place these in the fridge to chill for about 15 minutes.
   2. Make the Ganache:
      • • Melt 100g of chocolate and mix it with 40ml of warm cream to create a smooth ganache. This will be used as a topping for the almond crust.

       

   3. Top the Almond Crust:
      • Once the biscuit-almond bases are firm, pour the ganache over each one to create a smooth, glossy top layer.

1. Chill Again:
   • Place the molds back in the fridge for an additional 30 minutes to allow the ganache to set.
2. Serve the Almond Crust:
   • • Once chilled, remove the almond crust desserts from their molds and serve. These make an excellent bonus to complement the main banana chocolate dessert.

    

Cooking Tips

1. 1. Choose Good Quality Chocolate:
      • The flavor of the chocolate is key in this recipe. Use high-quality chocolate for both the main dessert and the almond crust variation to get the best taste.

1. 1. Add a Bit of Texture:
      • For added texture, consider mixing in a few chopped nuts or dried fruits, like raisins or cranberries, into the banana and biscuit mixture.
   2. Alternative for Ganache:
      • • If you prefer a lighter topping for the almond crust, you can simply drizzle some melted chocolate without the cream to make it less rich.

       

   3. Cooling Time:
      • Ensure the dessert is properly chilled to get a firm texture. If it’s not firm enough after 30 minutes, leave it in the fridge for another 15-20 minutes.

1. Serving Ideas:
   • Serve the banana chocolate dessert with a dollop of whipped cream, or for a more indulgent treat, with a scoop of vanilla ice cream on the side.

Storage

• • Refrigeration: Store the banana chocolate dessert and the almond crust variation in an airtight container in the fridge for up to 3-4 days.

• Freezing: You can freeze these desserts for up to 1 month. When ready to serve, simply let them thaw in the fridge for a few hours or overnight.

Nutritional Facts (Per Serving, Approximate)

• • Calories: 320 kcal
  • Carbohydrates: 45g

• • Protein: 6g
  • Fat: 15g
  • Sugar: 22g

• Fiber: 4g
• Sodium: 140mg

Pumpkin and Cream Cheese Cranberry Bread

Ingredients:

• • 200 grams of cooked pumpkin chunks
  • 120 grams (½ cup) milk

• • 2 eggs
  • 100 grams cream cheese, softened at room temperature
  • 30 grams sugar

• • 3 grams yeast
  • 300 grams all-purpose flour
  • 80 grams dried cranberries

• 1 tablespoon oil (for greasing)

Directions:

1. 1. Prepare the Pumpkin Puree:
      • • Add 200 grams of cooked pumpkin chunks and 120 grams of milk to a blender.
        • Blend until smooth to form a puree.

       

   2. Add Eggs:
      • Crack in two eggs and blend again until fully combined.

1. 1. Prepare the Cream Cheese Mixture:
      • Soften 100 grams of cream cheese by leaving it out at room temperature for one hour.
      • Add 30 grams of sugar to the softened cream cheese and mix thoroughly.

1. 1. Combine Mixtures:
      • Gradually add the pumpkin and egg mixture into the cream cheese mixture. Start with a small amount to combine, then add the rest and mix well.
   2. Prepare the Dough:
      • • Add 3 grams of yeast to the wet mixture.

       

      • Gradually add 300 grams of all-purpose flour in two batches, mixing well to form a dough.
   3. Let the Dough Rise:
      • • Cover the dough and let it rise in a warm place until it doubles in size (about 1 hour).

       

   4. Add Cranberries:
      • Once the dough has risen, mix in 80 grams of dried cranberries.

1. 1. Prepare the Baking Container:
      • Grease your hands with a little oil and press down on the surface of the dough.
      • Fill your baking container (lined with parchment paper or a homemade paper box) only up to 40% full to allow room for rising.

1. 1. Second Rise:
      • Cover the container and let the dough rise again until it doubles in size.
   2. Bake:

• • Preheat the oven to 150°C (300°F).
  • Place a tray of water in the oven to create steam for a soft texture.
  • Bake for 30 minutes until the bread is fully cooked and golden.

11. Cool and Serve:

• • Let the bread cool before slicing.
  • Enjoy the soft, springy texture and the rich flavor of pumpkin and cranberries.

Serving Suggestions:

• • Serve warm with a smear of butter or cream cheese.
  • Pair with a hot cup of coffee or tea for a cozy snack.
  • This bread makes a great breakfast with a side of fresh fruit.

Cooking Tips:

• • For added flavor, you can mix in a pinch of cinnamon or nutmeg with the flour.
  • Make sure to use soft cream cheese to avoid lumps in the mixture.
  • Adding steam during baking helps create a soft crust, so don’t skip the tray of water in the oven.

Nutritional Benefits:

• • Pumpkin is rich in vitamin A and fiber, making this bread a nutritious treat.
  • Dried cranberries add antioxidants and a touch of natural sweetness.
  • Cream cheese provides calcium and adds a source of protein.

Dietary Information:

• This recipe contains dairy and gluten, making it unsuitable for those with lactose intolerance or gluten sensitivities.

Storage:

• Store the bread in an airtight container at room temperature for up to 3 days.
• You can also freeze it for up to a month. Just thaw it at room temperature before serving.

Amazingly Delicious No-Bake Banana Dessert in Just 5 Minutes

Ingredients

• 2 bananas
• 120 g (4.2 oz) biscuits
• 35 g (2.5 tbsp) butter
• 75 g (⅓ cup) whipped  cream
• 200 g (7 oz) condensed milk
• 35 g (3 tbsp) sugar
• Powdered sugar, to taste
• Chocolate flakes, to taste

Step-by-Step Instructions

Step 1: Prepare the Biscuits and Bananas

Start by placing the biscuits in a plastic bag and using a rolling pin to crush them into fine crumbs. This will be the base of the dessert, adding a crunchy texture. Next, mash the bananas in a bowl until smooth and lump-free, using a potato masher or fork.

Combine the Mixtures:

Mix the crushed biscuits with the mashed bananas in a bowl until well combined.

Step 2: Form the Base

Press the banana and biscuit mixture into the bottom of a round cake tin, using a spoon or spatula to smooth it out. Ensure it forms an even, firm base, as this will give structure to your dessert. Set aside.

Step 3: Prepare the Condensed Milk Mixture

In a small pan, melt the butter over medium heat. Once melted, add the sugar and stir until fully dissolved. Pour in the condensed milk and continue stirring for about 5 minutes until the mixture thickens and turns creamy. Be careful not to let it burn—constant stirring is key.

Step 4: Layer the Mixture

Pour the thickened condensed milk mixture over the biscuit and banana base in the cake tin. Use a spatula to spread it evenly over the entire surface, forming a smooth, sweet layer that complements the crunchy base.

Step 5: Add Banana Slices

Slice the remaining bananas into thin rounds and arrange them over the condensed milk layer, covering the entire surface. This fresh layer of banana slices adds both texture and extra flavor.

Step 6: Whip the Cream

In a separate bowl, beat the whipped cream along with a teaspoon of granulated sugar using an electric mixer. Whip the cream until it forms stiff peaks, indicating that it’s perfectly whipped and ready to be layered.

Step 7: Top with Whipped Cream and Chocolate Flakes

Spread the whipped cream evenly over the banana slices. Once smoothed out, sprinkle chocolate flakes on top for a hint of chocolatey crunch. Dust the dessert with a bit of powdered sugar for extra sweetness and a touch of elegance.

Step 8: Final Touches

Carefully remove the dessert from the cake tin mold, ensuring the layers stay intact. Your banana and biscuit no-bake dessert is now ready to serve!

Enjoy this creamy, crunchy, and fruity treat with friends and family. Its quick preparation time and indulgent taste make it perfect for any occasion, big or small!

Nutrition Information (per serving)

• Servings: 8
• Calories: 260 kcal
• Carbohydrates: 35 g
• Protein: 4 g
• Fat: 12 g
• Saturated Fat: 7 g
• Cholesterol: 35 mg
• Sodium: 100 mg
• Fiber: 2 g
• Sugars: 22 g

Eggless Yogurt Donuts Recipe

Once upon a craving, I whipped up these fluffy donuts without eggs! 

Ingredients:

• 800g type 00 flour
• 400ml slightly warm water
• 50g sugar
• 125g plain yogurt
• 30g butter
• 1/2 tsp salt
• 24g fresh yeast or 8g dry yeast
• Lemon peel 
• Caster sugar
• Corn oil for frying 

Instructions:

1. Mix flour, sugar, salt, and yeast.
2. Add yogurt, warm water, and melted butter.
3. Knead into a smooth dough.
4. Let it rise for 1 hour.
5. Roll dough, cut donuts, and let them rest for 20 mins.
6. Fry in corn oil until golden brown.
7. Dust with caster sugar and lemon peel.
8. Savor these delightful eggless donuts!

 

ENJOY!

Oatmeal Apple Banana Bars Recipe

Ingredients

• • Oatmeal: 100 g (~1 cup)
  • Apple: 1, diced
  • Banana: 1, mashed

• • Cinnamon: 1 teaspoon
  • Oil: 2 tablespoons of your favorite oil (e.g., coconut or olive oil)
  • Nuts: 40 g (1/4 cup), chopped (optional)

Directions

1. 1. Preheat Oven:
      Preheat your oven to 180°C (360°F). Line a baking dish with parchment paper or lightly grease it.
   2. Blend Apple and Banana:
      In a blender, combine the diced apple and mashed banana until smooth.
   3. Mix Ingredients:
      In a large bowl, mix together the oatmeal, blended apple-banana mixture, cinnamon, oil, and chopped nuts (if using). Stir until everything is well combined.

1. 1. Bake:
      Spread the mixture evenly into the prepared baking dish. Bake in the preheated oven for 30 minutes, or until the edges are golden and the bars are firm.
   2. Cool and Cut:
      Let the bars cool in the dish for about 10 minutes before cutting them into bars.
   3. Enjoy:
      Serve and enjoy your healthy, sugar-free, and flour-free dessert!

Serving Suggestions

• • Enjoy these bars on their own as a healthy snack.
  • Pair with a dollop of yogurt or a drizzle of honey for added sweetness.
  • Serve with a side of fresh fruit for a light dessert.

Cooking Tips

• • Customize with Extras: Add dried fruits like raisins or cranberries for extra flavor.
  • Oil Substitutes: You can use applesauce in place of oil for an even healthier version.
  • Adjust Texture: If you prefer softer bars, blend the oatmeal slightly to break it down before mixing.

Why You’ll Love This Recipe

• • Sugar-Free & Flour-Free: A guilt-free dessert that satisfies your sweet tooth naturally.
  • Quick and Easy: Ready in under 35 minutes with minimal prep.
  • Healthy Ingredients: Packed with fiber from the oatmeal and natural sweetness from the apple and banana.

• Versatile: Perfect for breakfast, snack, or dessert.

Easy Homemade Carrot Cake: A Delightful Recipe for Any Occasion

Classic Spanish Potato and Onion Omelette

Ingredients:

• • 1 medium-sized potato (about 2 cups), peeled and sliced (Yukon Gold, Red, or Russet)

• • 1 cup onion, sliced
  • ½ tsp salt (or to taste)
  • Freshly ground black pepper (to taste)

• 3 large eggs
• 3 tbsp olive oil (divided)

Directions:

Prepare the Potatoes and Onions:

1. 1. Peel and slice 1 medium-sized potato using a mandolin (about ⅕ inch thick).

1. 1. Slice 1 cup of onions to the same thickness. Cut both the potato and onion slices into halves or quarters to speed up cooking.
   2. Heat a 10-inch pan over medium heat. Add 2 tablespoons of olive oil and let it heat until shimmering.
   3. Add the potatoes and onions to the pan, tossing them in the oil to coat evenly.

1. Cook over medium heat for 10-15 minutes, flipping and stirring every 3-4 minutes. Adjust the heat between medium and medium-high as needed.
2. Once the potatoes are fork-tender and the onions are golden and caramelized, scoop them out using a strainer, leaving the oil in the pan.

Prepare the Egg Mixture:

1. 1. In a large bowl, crack 3 eggs and beat them until smooth.

1. 1. Add the cooked potato and onion mixture to the eggs.
   2. Season with ½ teaspoon of salt (or to taste) and freshly ground black pepper. Stir gently to combine.
   3. Cover the mixture and let it sit for 15-20 minutes to allow the flavors to meld.

Cook the Omelette:

1. 1. Leave about 1 tablespoon of oil in the pan and heat it over medium heat.
   2. Pour the potato and egg mixture into the pan, spreading it out evenly with a spatula.
   3. Cook over medium-high heat for about 1 minute until the eggs begin to set.

1. 1. Reduce the heat to medium-low and cook for an additional 2-3 minutes until the top is still slightly runny.
   2. Loosen the edges of the omelette with a spatula, ensuring it will slide out easily.
   3. Place a flat plate over the pan and carefully flip the omelette onto the plate.

1. Slide the omelette back into the pan, uncooked side down. Cook over medium-high heat until the bottom is golden brown, then reduce the heat to medium-low and cook until fully set, about 1-2 minutes more.

Serve:

1. 1. Turn the omelette out onto a plate and serve warm or at room temperature.
   2. The omelette should be soft and moist on the inside with a golden brown crust on the outside.

Serving Suggestions:

• Serve with a fresh salad or crusty bread for a complete meal.
• It pairs well with a glass of Spanish red wine or a refreshing cold beer.

Cooking Tips:

• • Mandolin Precision: Use a mandolin for even slicing to ensure the potatoes and onions cook uniformly.

• Flipping Trick: If flipping the omelette is difficult, you can use a broiler to cook the top side instead.
• Customize: Add ham, bacon, spinach, cheese, or peppers for extra flavor and variety.

Chocolate Almond Oatmeal Cake with Cottage Cheese and Cherry Topping

Ingredients:

For the Base:

• • Oatmeal flour: 80 g

• • Nuts (almonds): 25 g (crushed or chopped)
  • Cocoa powder: 40 g
  • Salt: 1 g

• • Sugar-free syrup or honey: 70 g
  • Milk: 20 g
  • Vegetable oil: for greasing

For the Filling:

• • Cottage cheese: 400 g
  • Eggs: 2 pcs (room temperature)

• Sugar-free syrup, honey, or sweetener: 100 g
• Vanillin: 0.5 g

For the Cherry Topping:

• • Cherries: 150 g
  • Sweetener: 25 g
  • Starch: 15 g (dissolved in water)

Directions:

1. 1. Prepare the Base:
      • In a mixing bowl, combine the oatmeal flour, crushed almonds, cocoa powder, salt, sugar-free syrup or honey, and milk. Mix until a smooth dough forms.
      • Grease a baking dish with vegetable oil, then press the dough into the bottom of the dish to form the base.

1. 1. Make the Filling:
      • In another bowl, mix the cottage cheese, eggs, sugar-free syrup or sweetener, and vanillin. Stir until smooth and well-combined.
      • Pour the cottage cheese mixture over the base in the baking dish.

1. 1. Bake:
      • Preheat your oven to 180°C (350°F).
      • Bake the cake for 40 minutes or until the top is golden and set.

1. 1. Cherry Topping:
      • In a small saucepan, heat the cherries with sweetener over medium heat.
      • Dissolve starch in a small amount of water, then add it to the cherry mixture. Cook, stirring, until the mixture thickens and the cherries are coated with a syrupy sauce.

1. 1. Serve:
      • Once the cake has cooled slightly, spread the cherry topping over the cake.
      • Slice and serve. Enjoy!

Cooking Tips:

• • Ensure the eggs are at room temperature to make the filling smoother and fluffier.
  • You can replace the almonds with any other type of nuts or omit them for a nut-free version.
  • For a more decadent taste, use dark chocolate instead of cocoa powder.

Nutritional Benefits:

• • Oatmeal flour is a great source of dietary fiber, which helps in maintaining digestive health.
  • Cottage cheese adds a high amount of protein and calcium, making this dessert nutritious and filling.
  • Cherries are rich in antioxidants, which can have anti-inflammatory benefits.

• The recipe is low in sugar due to the use of sugar-free syrup or honey.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• The cake can be frozen without the cherry topping for up to 1 month. Add the topping after reheating.

Lemon Sponge Cake with Lemon Cream and Almond Topping

Ingredients:

For the Lemon Sponge Cake:

• • Sugar: 150g (3/4 cup)
  • Lemon Zest: From 1 lemon

• • Eggs: 5 large
  • Flour: 160g (1 1/4 cup)
  • Baking Powder: 5g (1 teaspoon)

For the Lemon Cream Filling:

• • Sugar: 150g (3/4 cup)
  • Cornstarch: 50g (1/3 cup)
  • Egg: 1 large

• • Lemon Juice: 80ml (1/3 cup)
  • Milk: 500ml (2 cups)
  • Turmeric: A pinch (for color)

• Butter: 170g (3/4 cup), softened

For the Syrup:

• • Sugar: 50g (1/4 cup)
  • Lemon Juice: 1 tablespoon

• Hot Water: 100ml (1/2 cup)

For Topping:

• Almond Leaves: A handful, toasted if desired

Directions:

1. Prepare the Lemon Sponge Cake:

1. 1. Preheat your oven to 180°C (350°F). Grease and line a round 24 cm cake pan.

1. 1. In a mixing bowl, beat 150g sugar with the zest of 1 lemon until fragrant.
   2. Add 5 eggs to the mixture and whisk until light and fluffy.
   3. Gradually sift in 160g flour and 5g baking powder. Gently fold until fully combined.

1. Pour the batter into the prepared cake pan and bake for 10-15 minutes, or until a toothpick inserted in the center comes out clean.
2. Once baked, let the cake cool on a wire rack.

2. Prepare the Lemon Cream Filling:

1. 1. In a saucepan, combine 150g sugar, 50g cornstarch, and 1 egg. Mix well.

1. 1. Gradually stir in 80ml lemon juice and 500ml milk.
   2. Cook the mixture over low heat, whisking continuously, until it thickens to a custard-like consistency (about 5-7 minutes).
   3. Add a pinch of turmeric for color and mix well.

1. Remove from heat and allow the cream to cool to room temperature.
2. Once cool, whisk in 170g of softened butter until smooth and creamy.

3. Prepare the Syrup:

1. 1. In a small saucepan, dissolve 50g sugar in 100ml hot water.

1. Add 1 tablespoon of lemon juice and stir until fully dissolved. Set aside to cool.

4. Assemble the Cake:

1. 1. Once the sponge cake is completely cooled, slice it in half horizontally.
   2. Brush both layers with the lemon syrup to add moisture and flavor.

1. Spread the prepared lemon cream over the bottom layer of the cake.
2. Place the top half of the sponge cake on top of the cream.

5. Topping:

1. 1. Garnish the top of the cake with almond leaves.

1. Optionally, lightly toast the almond leaves for extra flavor and crunch.

Serving Suggestions:

• • With Whipped Cream: Serve with a dollop of fresh whipped cream.
  • Extra Lemon Zest: Garnish with a sprinkle of extra lemon zest for added fragrance.

• Berry Side: Add fresh berries like raspberries or blueberries to complement the lemon flavor.

Cooking Tips:

• • Room Temperature Ingredients: Ensure all ingredients, especially eggs and butter, are at room temperature for a better rise and texture.
  • Turmeric for Color: A small pinch of turmeric gives the cream a lovely yellow color without altering the flavor.

• Cooling the Cream: Let the cream cool completely before adding the butter to avoid it from melting and splitting.

Nutritional Benefits:

• • Lemons provide a good source of vitamin C and antioxidants.
  • Almonds offer healthy fats and vitamin E.

• Eggs contribute to the cake’s protein and essential vitamins.

Storage:

Store the cake in the refrigerator for up to 3 days. Cover it to prevent the sponge from drying out.

Why You’ll Love This Recipe:

• • Refreshing Flavor: The tangy lemon cream balances perfectly with the light sponge.

• Easy to Make: Simple steps with common ingredients make this a go-to cake for any occasion.
• Versatile Topping: The almond leaves provide a crunchy contrast, but you can also top with powdered sugar or candied lemon slices.