LEMON CAKE

My interpretation of a Jewish paschal dessert the “Pesach cake with lemon”.

The traditional version of this dessert is yeast-free and is prepared with unleavened flour (obtained from unleavened bread reduced to powder).

The unleavened flour is not easily found and, as you know by now, I immediately thought of “how to replace” I used cereal flakes that certainly do not rise in the oven … but I didn’t stop with the changes / replacements .. They also intervened on two ingredients present in large quantities in the traditional recipe: eggs and sugar, making this dessert lighter, suitable for everyone: vegans, vegetarians, and for those with sensitivity to gluten, dairy products, yeasts, eggs, or sugar.

 

Lemon cake

Ingredients for a 10 cm diameter cake, a suitable dose for 1 greedy portion, or 2 portions for a dessert after a meal:

  • 50 g of cereal flakes of your choice
  • 50 ml of water
  • 1 egg  ◊  or  ◊  1 tablespoon of chia seeds*** + 2 tablespoons of water
  • 20 g of banana*
  • 3 dried apricots
  • 1/2 lemon juice**
  • grated zest of 1/2 lemon

How to prepare the cake

TChop the cereal flakes into powder.

Cut the banana and dried apricots into small pieces.

If you use chia seeds to bind the dough: mix the water and chia seeds in a bowl, cover the bowl with cling film and put it in the refrigerator for about 30 minutes. Chia seeds will form the gel that will replace the egg.

In a blender add: banana, dried apricots, chia seed gel or egg, lemon juice and zest, whisk until a homogeneous cream is obtained.

In a bowl add all the ingredients and mix well.

Pour the dough into your favorite baking molds.

Bake in a preheated oven at 180 ° C for 20 minutes (remember that each oven is unique, always check the cooking).

Lemon cream

  • 80 g of banana*
  • juice of 1 lemon**
  • grated zest of 1 lemon
  • 1 teaspoon chia seeds***

How to prepare the cream

Blend the banana, juice and lemon zest in a blender. The result is a semi-liquid compound, (iI love to taste the taste of lemon. For the doses I have indicated, it is essential to firm up the cream with chia seeds, if you love less sour flavors, reduce the dose of lemon juice and consider whether you need to thicken the cream).

Pour the blended mixture into a bowl and add the chia seeds to thicken it. Leave to rest covered in the refrigerator. In about 30 minutes, the chia seeds will have done their job. They transform the semi-liquid mixture into a cream that can be stuffed or frosted.

The dose of the cream will be enough for you to fill, glaze and pour into a bowl to accompany the dessert.

How to assemble the cake:

Cut the cake in two horizontally.

Fill it with part of the cream.

Cover the base stuffed with the second layer of cake and glaze it with other cream.

Decorate as you like, I love lemon and I used lemon zest as a decoration.

Note

I used 1 banana to prepare both the cake and the cream. 1 medium-sized peeled banana weighs about 100 grams, I used 1/4 banana for the cake and 3/4 banana for the cream. A few grams more or less will not make big differences, but for safety, weigh your whole peeled banana before starting the preparations

** Medium-sized lemons can contain 25 to 30 ml of juice. Mine were particularly juicy. Again check the dose perhaps with the help of 1 tablespoon that usually contains 15 ml of liquid.

*** If you do not have chia seeds in your pantry, you can replace them with flax seeds, psyllium, agar agar as regards the cream. For the dough you can replace the chia seeds with flax seeds, psyllium, guar gum, water roux. Here found my post dedicated to natural thickeners and here the one dedicated to water roux.

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