Herber Lemon – Champagne – Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 4 egg (s)
- 200 g suar
- 200 ml oil
- 2 lemon (s), zest and juice it
- 200 ml sparkling wine, dry (1 piccolo)
- 200 g flour
- 100 g cornstarch
- 1 packet jelly
- 1 packet baking powder
For the glaze:
- 125 g powdered suar
- 3 tablespoons water
Print Recipe
Pin Recipe Instructions
- Grease a 30 cm loaf pan and heat the oven to 200 ° C top / bottom heat.
- Beat eggs and sugar until creamy and stir in oil, lemon zest and juice.
- Mix the flour with the starch, jelly and baking powder and quickly stir in the sparkling wine.
- Pour into the prepared form and bake at 200 ° C for about 45 minutes. Cover the cooled cake with the icing.
- Hints:
- - The sparkling wine should be opened as fresh as possible so that no carbon dioxide has been lost. This makes the cake really loose!
- - As an alternative to sparkling wine, lemon fizz could be used, but then it is better not to use icing or reduce the sugar
- - Please DO NOT reduce the sugar in the original, as the cake tastes quite tart. The cake certainly doesn`t taste too sweet.
- - It tastes much better with the icing sugar icing. Better to leave it out only if you really don`t want a sweet taste at all.
- - The jelly powder can also be left out, it just lacks the funny yellow color. You could use some food coloring instead.
- - The calorie information is designed for 20 slices!
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