Category: Recipes

Luscious Lemon Cake with Melting Custard Filling

Ingredients

For the Lemon Custard Filling:

• 1 egg
• 50 grams sugar
• Pinch of salt
• 20 grams cornstarch
• 200 ml milk
• Zest of 1 lemon
• Juice of ½ lemon
• 25 grams butter

For the Lemon Cake:

• 3 eggs
• 150 grams sugar
• Pinch of salt
• 10 grams vanilla sugar (or 1 teaspoon vanilla extract)
• 150 ml vegetable oil
• 50 grams sour cream
• 250 grams all-purpose flour
• 15 grams baking powder
• Juice of ½ lemon
• Toasted almonds (for garnish, optional)
• Powdered sugar (for garnish, optional)

Other:

• Casserole dish (18×26 cm)

Instructions

Make the Lemon Custard Filling (3 Minutes):

1. In a saucepan, whisk together the egg, sugar, salt, and cornstarch until smooth.
2. Gradually whisk in the milk, ensuring no lumps form.
3. Add the lemon zest and juice of half a lemon.
4. Cook over medium heat, stirring constantly, until the mixture thickens and boils.
5. Remove from heat and stir in the butter until melted. Let cool completely.

Prepare the Lemon Cake Batter (4 Minutes):

1. In a large bowl, beat the eggs, sugar, and salt until light and fluffy.
2. Beat in the vanilla sugar (or vanilla extract), vegetable oil, and sour cream.

Combine Dry and Wet Ingredients (2 Minutes):

1. In a separate bowl, whisk together the flour and baking powder.
2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Stir in the remaining lemon juice.

Assemble and Bake (7 Minutes):

1. Preheat your oven to 180°C (356°F). Grease your casserole dish.
2. Pour half of the cake batter into the prepared dish.
3. Spread the cooled lemon custard filling evenly over the batter.
4. Pour the remaining cake batter over the custard filling.
5. Garnish with toasted almonds (optional).
6. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

Serve:

1. Let the cake cool slightly before dusting with powdered sugar (optional) and serving.

Advanced Techniques:

• Folding vs. Mixing: When incorporating the dry ingredients into the wet batter, use a folding motion with a spatula to maintain air pockets in the batter. This will contribute to the light and fluffy texture of the cake.
• Don’t Overmix: Once the dry ingredients are just incorporated, stop mixing. Overmixing can lead to a tough and dense cake.

Flavor Twists:

• Lemon Glaze: For an extra burst of lemon flavor, drizzle a simple lemon glaze over the cooled cake. To make a glaze, whisk together powdered sugar, lemon juice, and a touch of milk until smooth.
• Lemon Extract: If you don’t have fresh lemons for the zest and juice, substitute with 1 teaspoon of lemon extract for the zest and 2 teaspoons of lemon extract for the juice. Fresh lemons provide a brighter and more intense lemon flavor.
• Poppy Seeds: Add a tablespoon of poppy seeds to the cake batter for a subtle nutty flavor and textural contrast.
• Lemon Curd Option: If you have leftover lemon curd, use it instead of making the custard filling. Spread a layer of lemon curd over the batter before adding the remaining batter and baking as instructed.

Nutritional Benefits:

• Lemon: Rich in vitamin C and antioxidants.
• Eggs: Provide high-quality protein and essential nutrients.
• Sour Cream: Adds a tangy flavor and moisture to the cake.

Dietary Information:

• Vegetarian: Yes
• Gluten-Free: No (use a gluten-free flour blend to make it gluten-free)
• Dairy-Free: No

Storage Tips:

• Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
• This cake can also be frozen. Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before serving.

Twice-Weekly Treat: The Easy and Delicious Bread You’ll Crave!

Ingredients:

• Dry Ingredients:
  • • Bread Flour or Wheat Flour (300g): Provides structure and chew to the bread. Bread flour is ideal due to its higher gluten content, but wheat flour can be used for a softer texture.

   

  • Yeast (3g): The leavening agent that makes the bread rise.
  • Salt (3g): Balances the sweetness and enhances the overall flavor.
  • Sugar (12g): Feeds the yeast and helps it activate for a proper rise.
  • Wet Ingredients:
    • Milk (140g): Warm milk activates the yeast and adds moisture to the dough.
    • Egg (1): Binds the ingredients together and adds richness to the bread.
    • • Unsalted Butter (30g): Creates a tender and flavorful crumb.
    • Other:
      • Softened Butter (80g): Used for spreading on the dough before the second rise, adding a touch of savory flavor and flakiness.
    • Black Pepper and Scallions (Chopped): For an irresistible savory topping. You can customize this with other herbs or spices like dried rosemary or everything bagel seasoning.
    • Egg Wash (Beaten Egg): Brushed on the dough before baking to create a golden brown and shiny crust.
    • Sesame Seeds: Add a delightful crunch and visual appeal to the finished bread.

Instructions:

1. Activate the Yeast (10 minutes): In a large bowl, combine warm milk, sugar, and yeast. Let the mixture sit for a few minutes until it becomes foamy. This activates the yeast, ensuring a proper rise for your bread.
2. Combine Dry Ingredients (2 minutes): In a separate bowl, whisk together your chosen flour and salt.
3. Make the Dough (10 minutes by hand, 4 minutes with a stand mixer): Add the flour mixture and the egg to the yeast mixture. Using a dough whisk or a stand mixer with a dough hook attachment, knead the dough until it becomes smooth and elastic. Gradually incorporate the softened butter, one tablespoon at a time, until fully combined.
4. First Rise (1-2 hours): Place the dough in a greased bowl, turning it to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size.
5. 1. Shape and Second Rise (1 hour 15 minutes): Punch down the dough, shape it into your desired form (loaf or batard), and place it on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let it rise again for 30-45 minutes.
   2. Prepare the Topping and Bake (45 minutes): Brush the risen dough with egg wash and sprinkle with your topping mixture of black pepper, chopped scallions, and sesame seeds. Preheat your oven to 175°C (350°F) and bake the bread for 25 minutes, or until golden brown.
   3. Cool and Enjoy! Let the bread cool on a wire rack before slicing and serving

My mother-in-law taught me a recipe that’s 100 years old! Incredibly delicious

Delicious Turkish-Style Eggplant Recipe

Ingredients:

• • 2 large eggplants
  • Salt (to taste)

• • 3 eggs
  • Ground black pepper (to taste)
  • Paprika (to taste)

• • 1 tsp mustard
  • Olive oil (for frying)
  • 150g breadcrumbs

• 2 tbsp flour
• Italian herbs (to taste)

Instructions:

Step 1: Prepare the Eggplants

1. 1. Slice the eggplants: Cut the eggplants into thin, even slices. You can either slice them into rounds or lengthwise strips, depending on your preference.

1. Salt the eggplants: Sprinkle a generous amount of salt over the sliced eggplants. Let them sit for about 15-20 minutes to draw out excess moisture and bitterness. Afterward, rinse the eggplant slices with cold water and pat them dry with a kitchen towel.

Step 2: Prepare the Egg Coating

1. 1. Beat the eggs: In a bowl, whisk together the eggs, mustard, a pinch of salt, ground black pepper, and paprika. The mustard will give the coating an extra layer of flavor and help the seasoning stick to the eggplants.
   2. Prepare the breading: In a separate bowl, mix the breadcrumbs with Italian herbs and a little more black pepper or paprika for extra flavor. In another small dish, place the flour, which will help the egg mixture stick to the eggplant slices.

Step 3: Coat the Eggplants

1. 1. Dredge the eggplants: First, lightly coat each eggplant slice with flour. Shake off any excess flour.
   2. Dip in egg mixture: Next, dip each slice into the egg mixture, ensuring they are well coated.
   3. Cover with breadcrumbs: Finally, press each slice into the seasoned breadcrumbs, coating both sides thoroughly. The breadcrumbs will give the eggplants a beautiful, crispy texture once fried.

Step 4: Fry the Eggplants

1. 1. Heat the oil: In a large frying pan, heat a generous amount of olive oil over medium heat. You want enough oil to shallow fry the eggplants, so they turn golden and crispy.
   2. Fry the eggplants: Place the coated eggplant slices in the hot oil. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy. Be sure not to overcrowd the pan, so the slices cook evenly.
   3. Drain excess oil: Once fried, remove the eggplants from the pan and place them on a paper towel-lined plate to absorb any excess oil.

Step 5: Serve

Serve the crispy eggplant slices hot with your favorite dipping sauce or alongside a fresh salad. These eggplants are crispy on the outside and soft and flavorful on the inside, making them the perfect accompaniment to any meal

Cooking Tips:

• • Salting the eggplants: Salting the eggplants beforehand is an important step to remove their natural bitterness and help them crisp up better when frying.

• Frying temperature: Be sure not to overheat the oil, as it can cause the eggplants to burn before they’re fully cooked through. Medium heat is ideal for getting that golden crust.
• Baking option: For a healthier version, you can bake the coated eggplant slices in the oven. Simply place them on a parchment-lined baking tray and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through until golden and crispy.

Soft Butter Cake Recipe

Ingredients