This luscious cake is lemony and light, with an extra citrus kick from the lemon syrup drizzled over the sponges.
Preparation 20 mins
Cooking 25 mins
Cuts into 10 slices
Ingredients:
250 g unsalted butter, very soft
3 unwaxed lemons
200 g golden caster sugar
3 eggs
300 g, coarsely grated courgettes
1 tsp poppy seeds
1 tsp vanilla bean paste
100 g self-raising flour
100 g plain wholemeal flour
1 tsp baking powder
85 g icing sugar
200 g full-fat soft cheese
4 tbsp lemon curd
1 Heat oven to 180ºC/Gas 4. Butter 2 x 20cm sandwich tins and line the bases with baking parchment. Zest 2 lemons, then squeeze their juice into a separate bowl. Put 200 g butter, the caster sugar, eggs, courgettes, poppy seeds, vanilla and lemon zest into a mixing bowl. Beat to a creamy batter. Stir in 1 tbsp lemon juice, the flours, baking powder and ¼ tsp salt. Spoon the mix into the tins, then bake for 25 mins or until risen, golden and springy in the middle.
2 Make a drizzle by mixing another tbsp lemon juice with 25 g icing sugar. Put the remaining icing sugar and butter into a bowl, add the soft cheese, remaining lemon juice (about 2 tbsp) and grate in the final lemons zest. Beat to make a creamy, smooth frosting.
3 When the cakes are ready, cool for 15 mins in their tins, then turn onto a cooling rack. Prick several times with a cocktail stick, spoon over the drizzle and cool completely. Put one cake onto a serving plate and spread with just under half the frosting. Spread over the lemon curd. Top with the second cake, spread the remaining frosting over the top and sprinkle with poppy seeds.
Preparation 20 mins
Cooking 25 mins
Cuts into 10 slices
Ingredients:
250 g unsalted butter, very soft
3 unwaxed lemons
200 g golden caster sugar
3 eggs
300 g, coarsely grated courgettes
1 tsp poppy seeds
1 tsp vanilla bean paste
100 g self-raising flour
100 g plain wholemeal flour
1 tsp baking powder
85 g icing sugar
200 g full-fat soft cheese
4 tbsp lemon curd
1 Heat oven to 180ºC/Gas 4. Butter 2 x 20cm sandwich tins and line the bases with baking parchment. Zest 2 lemons, then squeeze their juice into a separate bowl. Put 200 g butter, the caster sugar, eggs, courgettes, poppy seeds, vanilla and lemon zest into a mixing bowl. Beat to a creamy batter. Stir in 1 tbsp lemon juice, the flours, baking powder and ¼ tsp salt. Spoon the mix into the tins, then bake for 25 mins or until risen, golden and springy in the middle.
2 Make a drizzle by mixing another tbsp lemon juice with 25 g icing sugar. Put the remaining icing sugar and butter into a bowl, add the soft cheese, remaining lemon juice (about 2 tbsp) and grate in the final lemons zest. Beat to make a creamy, smooth frosting.
3 When the cakes are ready, cool for 15 mins in their tins, then turn onto a cooling rack. Prick several times with a cocktail stick, spoon over the drizzle and cool completely. Put one cake onto a serving plate and spread with just under half the frosting. Spread over the lemon curd. Top with the second cake, spread the remaining frosting over the top and sprinkle with poppy seeds.
Este bolo tem um delicioso sabor a limão e é bem leve.
Preparação 20 minutos
Confecção 25 minutos
Faz 10 fatias
Ingredientes:
250 g de manteiga sem sal, bem macia
3 limões
200 g de açúcar amarelo refinado
3 ovos
300 g de courgetes grosseiramente raladas
1 c. de chá de sementes de papoula
1 c. de chá de pasta de baunilha
100 g de farinha com fermento
100 g de farinha integral
1 c. de chá de fermento em pó
85 g de açúcar glacê
200 de queijo para barrar, tipo Philadelphia
4 c. de sopa de lemon curd
1 Aqueça o forno a 180ºC/Gás 4. Amanteigar 2 x 20cm formas para bolos e forrar com papel vegetal. Raspar e espremer o sumo de 2 limões. Numa tigela, coloque 200 g de manteiga, açúcar refinado, ovos, courgetes, sementes de papoula, baunilha e as raspas dos dois limões. Bater tudo muito bem até ficar cremoso. Adicionar 1 c. de sopa de sumo de limão, as farinhas, o fermento e ¼ c. de chá de sal. Deite a massa nas formas, asse no forno durante 25 minutos, ou até cozer.
2 Numa tigela, faça uma pequena calda com 1 c. de sopa de sumo de limão com 25 g de açúcar glacê. Noutra tigela, coloque o restante açúcar glacê e manteiga, adicione o queijo, restante sumo de limão (cerca de 2 c. de sopa) e as raspas do restante limão. Bater, até obtêr uma cobertura cremosa e macia.
3 Deixar os bolos arrefecer durante 15 minutos e retirar das formas para uma grelha de cozinha. Pique os bolos várias vezes com um palito e pincelar com a calda de sumo de limão e açúcar glacê, deixe arrefecer por completo. Coloque um dos bolos sobre um prato e barrar com um pouco menos da metade da cobertura. Espalhe sobre a cobertura o lemon curd. Cubra com o segundo bolo, espalhe a restante cobertura por cima e polvilhe com sementes de papoula.
Este pastel tiene un delicioso sabor a limón y es muy ligero.
Tiempo total de preparación 45 minutos
Ingredientes:
250 g de mantequilla sin sal, muy suave
3 limones
200 g de azúcar refinado
3 huevos
300 g de calabacín rallado
1 cucharadita de semillas de amapola
1 cucharadita de pasta de vainilla
100 g de harina para pastel
100 g de harina integral
1 cucharadita de polvo para hornear
85 g de azúcar glaseado
200 g de queso tipo Philadelphia
4 cucharadas de lemon curd
1 Precaliente el horno a 180ºC/Gas 4. Preparar 2 x 20cm fuentes para pasteles. Rallar y exprimir el jugo de dos limones. En un bol batir 200 g de mantequilla, azúcar, huevos, calabacin rallado, semillas de amapola, vainilla y la ralladura de 2 limones. Mezclar todo bien hasta que quede una masa cremosa. Añadir a la masa 1 cucharada de jugo de limón, ambas harinas, levadura en polvo y ¼ cucharadita de sal. Vierta la masa del pastel en las 2 fuentes y hornear durante 25 minutos.
2 En un bol limpio, mezcle 1 cucharada de jugo de limón con 25 g de azúcar glaseado. En otro bol que este limpio, coloque el restante azúcar glaseado, la mantequilla, el queso, restante jugo de limón (alrededor de 2 cucharadas) y colocar la ralladura del restante limón. Bata hasta cremoso.
3 Deja enfriar los 2 pasteles durante 15 minutos y despues retirar de las fuentes, colocar sobre una rejilla. Pinchar los dos pasteles con un palillo y con una brocha de cocina pincelar los pasteles con la mezcla de 1 cucharada de jugo de limón y 25g azúcar glaseado, deje que se enfríen por completo. Coloque uno de los pasteles en un plato y untar la parte superior con un poco menos de la mitad de la cobertura y con el lemon curd. Unir la tarta con el otro pastel, presionar ligeramente. Decorar la tarta con la restante cobertura y las semillas de amapola.
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