Lemon Ciambella Cake

[Cake:]

Lemon Ciambella Cake

Category: Bakery products

Kitchen: italian

Ingredients
chicken egg	5 pieces
sugar	1 cup (250 ml)
olive oil (extra virgin)	1/2 cup
Lemon zest	1 PC
flour with baking powder	1 cup (250 ml)
icing sugar (optional)	for decoration
Lemon Infused Creme Anglaise:
Cream	100 ml
Milk	100 ml
Zest of one lemon
Yolks	3 pcs
Sugar	50 g
1/2 lemon juice

Cooking method

• I would classify this recipe as "all ingenious is simple". This cupcake won one of the competitions at the Masterchef Australia. It was made by a participant from Italy, the recipe of his grandmother (and grandmother's recipes are worth their weight in gold). So:
• Cake:
• 1. Beat eggs with sugar until white (I beat with a hand mixer for 4-5 minutes)
• 2. Add the zest of one lemon (I rub it on a grater directly into the egg-sugar mixture so that the lemon does not lose its flavor) and olive oil (I made using both relatively cheap olive oil and with a bitter extra virgin in a ratio of half to half The flavor and texture of the cake are noticeably better when extra virgin olive oil is added. Beat for 1 more minute
• 3. Add flour, stir thoroughly (I make several circular movements with a hand mixer so that the lumps go away and immediately stop whipping).
• 4. Grease a 21 cm cake pan with butter or margarine and sprinkle with flour. I have this form
• 
• 5. Bake in convection mode at 160 degrees for 45-50 minutes. Do not open the oven for the first 20 minutes, then watch it when ready (check it with a toothpick or wooden skewer).
• Let the cake cool in the form for 5-10 minutes, then put on a plate, let cool and enjoy.
• Lemon Infused Creme Anglaise:
• 1. Bring milk and cream "almost" to a boil over medium heat (be careful here, cream tends to burn at the bottom over high heat, stir the mixture), add lemon zest, remove from heat
• 2. Beat the yolks and sugar until white, add a little hot milk-cream in a thin stream, without ceasing to beat
• 3. Gradually add the entire milk-cream mixture while whisking.
• 4. Pour the mixture into a scoop, put on medium heat, bring, stirring, until the sauce is thick (I check on the back of the spoon I am stirring with - I draw the strip, if it does not tighten - it's done)
• 5. Add lemon juice and remove from heat
• Served in a small gravy boat next to a piece of cake.

The dish is designed for

6-8 servings

Time for preparing:

1 hour

Cooking program:

convection oven or top / bottom heating

Note

I decided to put the recipe after my men had reduced this cupcake in one day, I had to bake another one the next day. For my picky ones, this is a record.

The cupcake stays fresh for a very long time, I store it in a plastic closed container in a cool place. After the refrigerator, it is also excellent, since biscuits in vegetable oil do not harden in the cold due to the fact that the fat in the dough is vegetable and not animal.

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[Sveta]

Svetawhat a fluffy cupcake !!!! Be sure to bake))) I have flour without baking powder. How much should I add?

[Natalia]

Natalia, rummaged through the vastness of the foreign Internet. 1 cup baking powder is 1 cup premium flour + 1 tsp. baking powder + 1/4 tsp. salt. I was surprised to learn about salt.

Good luck!

And we have such a cupcake I bake all the time https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417598.0

And yet a little different. There is only lemon zest, and the recipe behind the footnote contains a whole lemon. Probably, the recipe that the sorceress spoke about is more lemon.

[qdesnitsa]

qdesnitsa, the recipe is similar, indeed, but still the ingredients and their quantities are slightly different (especially regarding lemon). I honestly searched the recipes, searched for "lemon cake" for "sponge cake in olive oil" ... I still emphasize that extra virgin olive oil is a key ingredient in this recipe.

I'm starting to wonder, maybe there is some way to search for a recipe by ingredients? It really puts you in an awkward position when you publish a recipe with your heart, but it turns out that there is already a similar one and it seems like you are wrong

[Sveta]

Sveta, it often happens, I don't think it is necessary to make a link similar recipes here lookhttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7360.0 at the very bottom of the recipe there is a link "similar recipes"
and then someone sits and thinks, and if you make it with olive oil, it will be delicious? ... and you've already done everything and say yummy

[Natalia]

Natalia, ochlimonny

[Lesik]

Lesik, explain to the dead end how to make this link "similar recipes"? I opened the recipe in edit mode but couldn't find how to add this link. Where to look?

Don't worry, I'm not offended at all, it so often happens that there are similar recipes. Just like there is a marble cake or cheesecake and Merry Berry, and Delia Smith, and Nigela Lowsen ... Maybe the same set of ingredients, but slightly different baking temperature or quantity, for example ... And you sit in the throes of choosing whose bake ... And books are sold with these recipes for everyone, and the recipes are published for everyone ...

can there be any way to search for a recipe by ingredients?

Yes. Here's an example... Look carefully: the ingredients that are specified in the search are highlighted in bold.

how to make this link "similar recipes"?

This can only be done by a moderator.

[Chef]

Chef, Thank you! In your opinion (as an administrator), what is the best way to search for a "similar" recipe? enter all ingredients in a search? I went to the link "Rules for drawing up recipes", there are no such recommendations.

And what is the best way to behave if you have found a similar recipe, but you think that yours also has the right to exist? The most link to similar recipes?

I just think that this question is "ripe", because well, it's very embarrassing when you are "thrown" at you with links to similar recipes

And we have such a cupcake baking all the time https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417598.0

What do we have? The shape of the cupcakes is completely different: cupcake and cupcakes
We have had a rule on the forum for a long time: every author has the right to cook any dish he likes and post the recipe on the forum. And there are a lot of such recipes on the forum! And very good!

The answer to your claims is here in the topic Have a question for a moderator? There will be an answer!

There is also a different amount of ingredients, that is, the same, but the amount is different, the output and the taste will differ., And even there is just vegetable oil (any), here olive oil is also a difference in taste, and most importantly there is 350 gr of flour for 3 eggs, here for 5 150 g that's what will make others taste very good.

God, what a beautiful, even, fluffy and soft. How I love these cupcakes. I took it to the bookmarks, I will definitely cook it.
I really love everything that is with lemon.

I stress, however, that extra virgin olive oil is the key ingredient in this recipe.

I totally agree! Olive oil gives an indescribable taste and an Italian character to the recipe! Thank you very much for the recipe, I will definitely try it, I am sure we will like it, since I have tried other recipes for Italian pastries with olives. oil!

The shape of the cupcakes is completely different: cupcake and cupcakes

Form is not the main thing

There is also a different amount of ingredients.
at the exit and the taste will be different

But this is already important

We have had a rule on the forum for a long time: every author has the right to cook any dish he likes and post the recipe on the forum

But still, it is better to combine completely identical recipes (if not a day has passed since the second was published).

Thanks for the recipe, very tasty

[li.konfetka]

li.konfetka, Oh, what a cupcake !!!

[Lily]

Lily, BEAUTIFUL! Thanks for trusting the recipe. I am very glad that you baked! I hope this cupcake will be a favorite in the family - and how simple it is to perform, right?

I also made a cupcake, only there is nothing to photograph. An excellent recipe and the cake becomes even tastier after a few days. Made with good olive oil - beauty! True, for some reason I decided that there would be little dough for the Nordic form. So I made one and a half servings. But I underestimated the fact that the dough itself is not heavy and rises well ... As a result, the dough began to overflow over the edge of the mold (especially through the hole in the middle) and blew out the whole oven for me :-) Next time I will do it as expected.

[Franky]

Franky, I saw your gratitude, thanks! That is, you got a kind of Mishka's porridge. I probably should have explained that it rises significantly, I have a little less than half the shape when I put it in the oven and rises exactly to the top.

In fact, lemon "English castard" is also served with this cake - such a warm sweet sauce on eggs ... But I have never made it ... I think, I can add to the recipe ... A sort of "ceremonial guest" version of the cake in english

[Sveta]

Svetaof course add if delicious

[Irina]

Irina, but the fact of the matter is that I did not make it (sauce) - like a figure for a dish

I'll add to the notes then, since I don't have my own experience - but I'm sure it will be incredibly delicious!

[Irina]

Irina, while I decided to add the cream, the "EDIT" button disappeared somewhere, apparently due to the publication of the recipe long ago ... So, Rada-dms just posted a great recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=437361.new;topicseen#new and there is one-to-one cream for my cake, only in the milk, which is brought to a boil, you need to add the zest of one lemon

[Sveta]

Sveta, I really liked the recipe, I bookmark it.

In fact, this cake is also accompanied by a lemon "English castard" - such a warm sweet sauce on eggs ...

In Italy I tried something similar, called "Delizia al limone" - a lemon delight: there is a lemon biscuit in the bowl below, and there is plenty of lemon butter on top, the biscuit is soaked in this cream - this is something.
Thanks for the cupcake recipe.
I'll go see how Rada prepares the cream))

[Alla]

Alla, YuliaThank you for your attention and trust in the cupcake. I have it firmly sits in the favorites of the family ... With cream, the idea is interesting, but then it must be in the refrigerator ...

Yuliaif you make a cupcake in the style of "Delizia al limone", throw a photo, please, it's so interesting to look at the decoration

[Rada-dms]

I hope this cupcake will be a favorite in the family - and how simple it is to perform, right?

Yes! great recipe, today I plan to cook it again in the evening

Rada-dms Thank you

[Thank you]

Svetlenki Svetlana! again Thank you for the recipe! replaced the zest with cocoa
accept report

[Svetlenki]

"English castard" is such a warm sweet sauce on eggs ... But I have never made it ... I think, maybe add to the recipe ...

Svetlenki, yes, add, please! I was interested in your cupcake! I'll try to bake it. The only thing is, I don't like the smell of extra virgins at all. Can I replace it with corn? The cupcake will still remain soft after a couple of days?

[Lily]

Lily, Lilechka, what a clever girl you are !!! I've been thinking about making it with cocoa, but did not dare to experiment. How did this taste taste to you? Of course he looks handsome.

Anastasia, to me boldly on "YOU". Listen (I can go straight to "YOU"), we, too, do not tolerate extra virgin oil in salads - well, that’s it! But in a cupcake it plays differently - it sets off the scent of lemon, I would say.If you are completely hesitant and you have it / extra virgin oil /, then make at least half and half (half of the usual olive, which does not smell, and half of the extra virgin). And then look for yourself - I think that corn will be good too!

As for the sauce, I can't add it to the recipe, because the "EDIT" button has disappeared, then I write here:

Lemon Infused Creme Anglaise:

INGREDIENTS

1. Cream - 100 ml
2. Milk - 100 ml
3. Zest of one lemon
4. Yolks - 3 pieces
5. Sugar - 50 gr
6. Juice of 1/2 lemon

Cooking method:

1. Bring milk and cream "almost" to a boil over medium heat (be careful here, cream tends to burn at the bottom over high heat, stir the mixture), introduce lemon zest, remove from heat

2. Beat the yolks and sugar until white, add a little hot milk-cream in a thin stream, without ceasing to beat

3. Gradually add the entire milk-cream mixture while whisking.

4. Pour the mixture into a scoop, put on medium heat, bring, stirring, until the sauce is thick (I check on the back of the spoon I am stirring with - I draw the strip, if it does not tighten - it's done)

5. Add lemon juice and remove from heat

Good luck!

I will unsubscribe about the taste tomorrow, here the aroma was incomparable and I will show you the girls in the cut)))) my son asked for a "cake" so, according to the proven scheme, I will cut into cakes and smear with "ice cream", that is, whipped cream.

for a recipe for merci sauce! bookmark
is it like a lemon curd? with cocoa, orange will probably be better combined

[Lily]

Lily, to my shame I buy a lemon Kurd in a store and I don't know the composition, but it seems to me that there is no milk component ... I equate English castard in taste with the first part of our custard (before adding it to butter or cream), only thinner ...

Photos of the section and the final version are waiting, waiting, thanks!

the poet's soul could not stand, cut it today

Well, the "cake" of cream itself, this time, "squeezed" made a thin layer, the children are sleeping, and my husband and I piled up at night

[Lily]

Lily,



A very beautiful cutaway biscuit and the cake looks great. Tell me how many spoons of cocoa you put in, at what stage did you introduce it, did you dilute the cocoa with water? Did you take extra virgin oil? Is the cream just whipped cream?

How do you taste the cocoa cupcake? Was the experiment successful? What did the children say? (my children are the most important tasters, they always tell the truth)

Thank you for the illustrative photos!

Thank you
I took vegetable oil Altero with the addition of olive.
She beat the eggs with sugar into a lush foam (Kesha helped me), without ceasing to beat, she introduced the butter in a thin stream. Then, using a silicone scraper, with movements from bottom to top, she carefully introduced sifted flour + salt + baking powder (10g) + cocoa (1.5 tablespoons) + soda (1 / 4h. L added from herself) and set to bake. I confess, I baked in a slow cooker, without greasing the bowl with anything.
About the taste - wonderful! the son and daughter ate with a bang in the morning, the son asked before leaving for kindergarten no more of him, so that he had everything
Cream yes - whipped cream 33% with powdered sugar and that's it)

[Lily,]

Lily, thanks for the detailed explanations, I will definitely try to make it with cocoa in the form of a cake. To be honest, I suspected a slow cooker when I saw the shape of the cupcake, but did not assume. You have a cool one, bakes well! In addition, you have such an even top that you could safely make ginash or chocolate icing - in general, there would be a full festive cake.

Oh, how nice it is when children react to work like that, right ?!

Yes, thanks, at night there was no desire to mess with chocolate, and the whipped cream remained from the previous cake))
I have a little stuck to the bottom of course, I think it is due to the fact that I did not grease the bowl. I just noticed this, but here it seems like there is a lot of butter in the dough recipe, I didn’t add additional grease to the bowl.
I confess, I struggle for a long time over a chiffon biscuit, tall, beautiful, it rests on the lid, but ... after cooling it shrivels and becomes crooked (((but I’m stubborn I’ll get it anyway.
I liked your recipe very much, on its basis, oh, what kind of cakes can you make ... So while I'm studying as they say
And children are our everything, for their sake and for them we try. I stopped taking store cakes for a long time, more to the cook myself)))
We must try to cook your cream next time.
Thanks again for the recipe

[Lily,]

Lily, do you remember, I didn’t make a cream, but there, I think, nothing complicated ... I just don’t eat biscuit sponge cake with sauce — they don’t understand this.

Listen, I am still admiring the chiffon biscuit only from the outside ... I'm even afraid to approach it! Well done, brave, I take off my hat

Regarding adhesion - I have a spray in dr oetker aerosols, I constantly poke it. And now I bought lecithin granules, I will make according to Luda's recipe (mariana-aga), which Mary_kyiv quoted in the recipe Universal non-stick mold release https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194369.0

It will be useful for me both for cast bread molds and for cakes, and it will be much cheaper than buying sprays.

Good luck honing your craft, you thinking baker-pastry chef, that's awesome!

how many new words for me went to google about lecithin granules. And I have never heard anything about sprays
Well, thank you!!!! and thanks for the link !!! I will definitely study.

Plague Cupcake! the smell of lemon drove you crazy!
I just baked it. I tried it both hot and cold! Mega delicious!
Pekla in the form of Nordic (rose to the very edges of the form), he didn't want to jump out of there. Therefore, first the roof collapsed, then I had to pull out the remains with a silicone spatula.
Why I don’t know, it’s very insulting. But we are not going to the exhibition! Generally and so we will eat.
I will bake some more, but I will take 50/50 oil.
It comes out very expensive. Olive (especially now) is worth its weight in gold.
Thanks again for the recipe.

I will show my disgrace
Here is such a delicious wreck.


Very fine porous, very airy, very soft, very ..., very ..., very ...

[Maria]

Maria, all the same Nordic bakes cool! The pores of the biscuit are awesome! By the way, I have been looking at this Nordic form for a week now and am thinking whether to buy or not to buy. I really like the drawing!

Read (I'm right on "YOU", if possible) my previous post about lubricants, if interested. Suddenly, it will come in handy.

Thanks for showing the recipe!

[Maria]

Maria, all the same Nordic bakes cool! The pores of the biscuit are awesome! By the way, I have been looking at this Nordic form for a week now and am thinking whether to buy or not to buy. I really like the drawing!

Read (I'm right on "YOU", if possible) my previous post about lubricants, if interested. Suddenly, it will come in handy.

Thanks for showing the recipe!

Indeed Nordic Bavaria is a very beautiful form. I baked in it for the first time. An acquaintance presented her to me from America.
I've already thought about the universal lubricant, I have to do it.
Today, after the cupcake in the oven, the bread immediately went baked in an aluminum mold, and it also stuck a little on the barrels. Now I'm sitting reading about this grease.
Thank you.

[Anastasia]

Anastasia, to me boldly on "YOU". Listen (I can go straight to "YOU"), we, too, do not tolerate extra virgin oil in salads - well, that’s it! But in a cupcake it plays differently - it sets off the scent of lemon, I would say. If you are completely hesitant and you have it / extra virgin oil /, then make at least half and half (half of the usual olive, which does not smell, and half of the extra virgin). And then look for yourself - I think that corn will be good too!

As for the sauce, I can't add it to the recipe, because the "EDIT" button has disappeared, then I write here:

Lemon Infused Creme Anglaise:

INGREDIENTS

1. Cream - 100 ml
2. Milk - 100 ml
3. Zest of one lemon
4. Yolks - 3 pieces
5. Sugar - 50 gr
6. Juice of 1/2 lemon

Cooking method:

1. Bring milk and cream "almost" to a boil over medium heat (be careful here, cream tends to burn at the bottom over high heat, stir the mixture), introduce lemon zest, remove from heat

2.Beat the yolks and sugar until white, add a little hot milk-cream in a thin stream, without ceasing to beat

3. Gradually add the entire milk-cream mixture while whisking.

4. Pour the mixture into a scoop, put on medium heat, bring, stirring, until the sauce is thick (I check on the back of the spoon I am stirring with - I draw the strip, if it does not tighten - it's done)

5. Add lemon juice and remove from heat

Good luck!

Sveta, thank you so much! What a sauce! Must taste awesome! I will definitely try to do it.
About oil, it must be amazing. Then I'll try with him.

I didn't like the Kurd. And such a sauce because of the dairy component, I think, will be tastier. I can't wait to do it, it's a pity, we seem to have picked up something intestinal with our family, not up to cakes ...))
By the way, I also do not know whether the children will eat a watered biscuit. If not, you can eat the sauce separately.) Since childhood, I can eat custard with spoons. Adore.)
Svetochka, thanks for the new recipe!
Girls, thanks for the idea to decorate with a cake!

[Nastya]

Nastya, Recover!

Listen, well, if you love custard and make it on a regular basis, just add the zest and juice of half a lemon, and then everything is how you do it. you get a lemon custard - it will be cool for them to layer the cake! (Well done, I'm so good, I give the most important advice, although I don't do it myself)

Tell me how it happened!

[Wild cat]

Wild cat, I have already baked this recipe twice - both times in Nordic forms. The first time I sprinkled it with a special sprinkler (repeatedly tested) - it still stuck slightly. And the second time - she smeared it with melted butter and sprinkled it lightly with semolina - he jumped out ...

[Franky]

Franky, yes, dear, I saw this form in your recipe and ... disappeared ... climbed onto the American Amazon, and there is SUCH an abundance of these forms that I disappeared even more ... Here, I have been resisting for a week ... from last strength ...

Here, I sit for a week resisting ... with the last bit of strength ...

a completely pointless exercise. Better to spend energy on finding a free shelf. Or a locker. Or two.

[Svetlenki]

Svetlenki Svetlana, I am reporting. Greased the bottom of the bowl with butter, went off with a bang



a little opal in the center (for the first time like this)

but the oil