/ / Recipe: Lemon cake with turmeric

Recipe: Lemon cake with turmeric

  • Yeast - 40 Grams
  • Eggs - 5 pieces (4-for dough, 1-for glaze)
  • Sugar - 1 glass
  • Powdered sugar - 100 Grams (for glaze)
  • Milk or water - 0.5 cups
  • Flour - 3,5 glasses (3 for the dough, 2 tablespoons for the spoons)
  • Butter - 150 Grams
  • Turmeric - 1 teaspoon
  • Vanillin - 1 piece
  • A peel of one lemon - 1 piece
  • Salt - 1 pinch
  • Raisins - 1 glass
  • Hazelnuts or almonds - 0.5 cups
  • Brandy - 2 Art. Spoons

We grow yeast in warm water or milk. Stir in the dissolved yeast sugar and flour and leave until the appearance of foam. Now lightly brown the nuts and crack them into pieces with a knife. Rinse the raisins and pour into it 2 tablespoons of cognac. Brew turmeric, fill it with two teaspoons of boiling water. We take one egg. Separate the protein from the yolk. Yolk + another 3 eggs whisk together with sugar in a strong foam. Pour into the resulting mixture 1 and mix with a mixer at a low speed. Add the softened butter to the mixture, lemon zest, salt, vanillin and baked turmeric. Whisk together until smooth. Now pour the yeast into the dough and mix. Pour another 1.5 cups of flour and stir. The finished dough should turn out to be soft, sticking to the spoon, but it's easy to mix. We cover the container with the test and in a warm place. The dough should go up twice at least. When the dough comes up, we add raisins and nuts. Then pour 0.5 cups of flour and mix everything with an oiled hand. During the mixing, we kind of pick it up, brush it up and raise the dough again. Two small forms for baking grease with vegetable oil and sprinkle with flour. The bottom can be laid with parchment for baking. We put the dough on 1/3 of the height of the mold and put the molds in a warm place. The dough should go up to the edges of the mold. Preheat the oven to 170-180 ° C. Bake from 50 minutes to one and a half hours. It all depends on the size of the cakes. If the cake on the top becomes too early to darken, cover it with foil or wet baking paper, and lower the temperature to 150-160. Readiness of the cake is checked with a wooden stick. While the cake is baked, it is possible to prepare glaze. Take the remaining egg white and whisk the mixer at high speed. Gradually we pour sugar, not stopping whipping. Also add 1-2 tablespoons of lemon juice for flavor and light acidity. You can water glaze like a hot cake, and cooled down. Enjoy your meal!

Servings: 2 pieces

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