Lemon Cake | EGGLESS Dessert Recipe
6.6 هزار بار بازدید -
4 سال پیش
-
Eggless Lemon Cake by Chef
Eggless Lemon Cake by Chef Vineet Bhatia
Ingredients
80ml oil
110g/ ¾ cup sugar
2 tablespoon lemon juice
The rind of 1 lemon
130g thick yoghurt/Greek yoghurt
1 teaspoon vanilla extract
100g/ ¾ cup plain flour
¾ teaspoon baking soda
¾ teaspoon baking powder
Salt
60ml milk
In a bowl whisk together oil and sugar. Add lemon juice, lemon rind, yoghurt and vanilla extract. Whisk till smooth.
Add half the flour, baking powder, baking soda and salt. Mix well and add the milk, stir to form a batter.
Add the remaining flour and whisk to form a smooth cake batter.
Pour the batter in a greaseproof paper-lined 8-inch cake square tin.
Bake in a preheated oven at 180C/350F for 20-25 minutes or until a pierced skewer comes out clean.
Rest the cake for 30 minutes to bring to room temperature.
Spread the lemon curd on the cake, cut into squares and enjoy with a cup of tea.
LEMON CURD – EGGLESS
Ingredients
100g salted butter
125g white sugar
200ml lemon juice
Zest of 1 lemon
2 tablespoon cornflour
2 tablespoon water
200g condensed milk, sweetened
Mix cornflour and water until smooth and keep aside
Heat butter, sugar and lemon juice in a pan over low heat until it turns into a smooth liquid.
Add the cornflour paste and cook over low heat till the mixture thickens to the consistency of a custard.
Stir in the condensed milk and mix until it turns into a smooth mixture, transfer to a jar/bowl to cool and then refrigerate.
This will stay in a refrigerator for 1 week.
#cheftraveller #chefvineet #vineetbhatia
Website: http://vineetbhatia.com
Facebook: Facebook: TheVineetBhatia
Instagram: Instagram: chefvineet
Twitter: Twitter: TheVineetBhatia
Ingredients
80ml oil
110g/ ¾ cup sugar
2 tablespoon lemon juice
The rind of 1 lemon
130g thick yoghurt/Greek yoghurt
1 teaspoon vanilla extract
100g/ ¾ cup plain flour
¾ teaspoon baking soda
¾ teaspoon baking powder
Salt
60ml milk
In a bowl whisk together oil and sugar. Add lemon juice, lemon rind, yoghurt and vanilla extract. Whisk till smooth.
Add half the flour, baking powder, baking soda and salt. Mix well and add the milk, stir to form a batter.
Add the remaining flour and whisk to form a smooth cake batter.
Pour the batter in a greaseproof paper-lined 8-inch cake square tin.
Bake in a preheated oven at 180C/350F for 20-25 minutes or until a pierced skewer comes out clean.
Rest the cake for 30 minutes to bring to room temperature.
Spread the lemon curd on the cake, cut into squares and enjoy with a cup of tea.
LEMON CURD – EGGLESS
Ingredients
100g salted butter
125g white sugar
200ml lemon juice
Zest of 1 lemon
2 tablespoon cornflour
2 tablespoon water
200g condensed milk, sweetened
Mix cornflour and water until smooth and keep aside
Heat butter, sugar and lemon juice in a pan over low heat until it turns into a smooth liquid.
Add the cornflour paste and cook over low heat till the mixture thickens to the consistency of a custard.
Stir in the condensed milk and mix until it turns into a smooth mixture, transfer to a jar/bowl to cool and then refrigerate.
This will stay in a refrigerator for 1 week.
#cheftraveller #chefvineet #vineetbhatia
Website: http://vineetbhatia.com
Facebook: Facebook: TheVineetBhatia
Instagram: Instagram: chefvineet
Twitter: Twitter: TheVineetBhatia
4 سال پیش
در تاریخ 1399/09/14 منتشر شده
است.
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