Cake with cream, lemon and orange


Stories of leftovers in the kitchen, who doesn't have any?!

Here's what today's story is about fresh cream, the one you buy to prepare the (savoury) recipe they commissioned you. You don't need much of it and as much as I can rack my brain at the time the only way I can think of to make it out is to whip it with a little sugar and fill it with a sponge cake or pop some strawberries in it. Now, strawberries aren't in season and I only like stuffed cakes on special occasions, so?! So I make a simple dessert, the cupboard kind that I really like and which is perfect for breakfast. I flavor it with a grated lemon and orange and that's it.

Are you looking for an idea for weekend breakfast? Here it is ready for you and very easy: cake with lemon and orange cream. Not too big nor too small, perfect for a micro family with a weekend ahead, and if you have leftovers for Monday all the better 😉

Cake with cream, lemon and orange

150 g of light brown sugar
3 eggs
100 g of fresh cream
20 g of extra virgin olive oil (I flavored with lemon)
180 g of spelled flour
8 g of baking powder
1 organic lemon
1 organic orange

Add the sugar and eggs into the bowl of the mixer and start mixing with the whisk. When the mixture is well whipped and light, add the cream and oil. Add the sifted flour and yeast and as soon as the mixture is smooth, add the grated lemon and orange peel.
Transfer the dough into a cake pan (9×22 at the base) previously lined with baking paper (to make the job easier, follow the method I explain in this post).

Bake in a hot oven at 180°C for about 45 minutes or until golden (always test with a toothpick).


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