It’s cake time! This is another reason I like the end of summer and the start of the colder season. It gets colder outside and a coffee & cake combo in the afternoon is just pure bliss. Relax a bit, either with a good friend, catching up on life or just for yourself with a little me-time. Just as a little info – the cake is not super sweet with the amount of sugar, but just right, for my taste at least!
See how to prepare here:
150g icing sugar (confectioner’s sugar)
1 pack of vanilla sugar (approx. 13g)
150ml double cream (heavy cream)
100g melted butter
Zest of 1 lemon
2 teaspoons baking powder
½ teaspoon salt
Pre-heat the oven to 175°C (circulating air).
Butter and line the base of a spring-form baking tin.
Melt the butter in a pot and then let cool completely.
In a bowl, beat the eggs together with the icing and vanilla sugar, until fluffy.
Grate the lemon (zest).
In a separate bowl, combine flour, baking powder, salt and add to the egg-sugar mix, alternating with the cream. Then add the lemon zest and butter.
Pour the batter into the baking tin and bake for 40 minutes. Use a wooden skewer to check if the cake is ready – if still doughy, leave in for another bit, if the skewer is dry, its ready. Let the cake cool off and then place onto a platter and dust with icing sugar before serving.