Ginger-Lemon Dessert
by Editorial Staff
A great product, with minimal costs, both financial and physical. Unusually tasty, aromatic and dietary.
Ingredients
- 1 cup 3% kefir (can be replaced with yogurt, natural yogurt),
- 0.5-2 / 3 cups sugar
- 1 packet of vanilla sugar or 1 teaspoon of vanilla essence),
- 1/3 cup canola oil (can be substituted with another odorless vegetable oil)
- juice of half a medium lemon,
- 2 teaspoons medium lemon zest (chopped)
- 2 teaspoons of almond essence
- 1 teaspoon fresh ginger (grated)
- 1.5 cups flour
- 2 teaspoons baking powder
Directions
- Combine ginger and almond essence separately in a saucer, stir. Leave. In a bowl, mix: kefir, butter, sugar, juice and lemon zest.
- Sift flour and baking powder in another bowl. Add flour with baking powder into liquid products in parts, mix.
- Preheat oven to 180 ° C. Cover with parchment paper oiled with vegetable oil.
- Bake for 47 minutes in a “Brick” form. Check for readiness with a wooden skewer. Do not slice hot !!! Allow to cool well. If desired, you can lightly sprinkle with powdered sugar, but not necessary. Cut into portions and serve with whipped cream or ice cream.
- Summary.
- Very good baked goods!
- Due to the low percentage of fat content of kefir, the dessert turned out to be moist and with an excellent texture. The lightest, extraordinarily aromatic, delicate and tasty.
- If you want a more crumbly result but less moisture, use a high-fat fermented milk product.
- Another plus for this recipe. There are no eggs in it !!! At first I was very surprised, but curiosity and desire to comprehend this touch in cooking, pushed me to action.
- I must admit, this is very convenient. First of all, those who, for various reasons, cannot eat eggs: illness / fasting, and so on.
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