Crema Di Lime Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 medium egg (s)
- 250 g suar, fine bakin suar or powdered suar
- 250 ml oil
- 250 ml liqueur, crema di limone
- 250 g flour, handy
- 1 packet baking powder
- 1 lemon (s) organic, zest grated and juice squeezed
- 100 g powdered suar
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Eggs with sugar (if you like, you can also add 1 sachet of vanilla sugar) and the grated lemon zest on the highest setting until the mixture is creamy-white. Then slowly (as with mayonnaise) let the oil run in and then the liqueur. Then carefully fold in the flour mixed with the baking powder with a spatula - the dough is quite runny. Put in a greased tin (Guglhupf or Kranzform) and bake at 160 ° for about 1 hour (stick test).
- For the icing, stir the lemon juice with the icing sugar until creamy and brush onto the cooled cake.
- This cake stays juicy for a week, if it survives that long.
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