Lemon Manna on Kefir (no Flour)
by Editorial Staff
Few people will be able to pass by fragrant homemade pastries with citrus notes. Today we are preparing lemon manna with kefir, without adding flour and oil. A crispy top and a slightly moist and firm crumb – great results for a reasonable price and with a minimum of effort!
Ingredients
- Kefir – 450 ml
- Semolina – 400 g + for sprinkling the mold
- Lemon – 180 g (1 pcs.)
- Eggs – 2 pcs.
- Sugar – 135 g
- Baking powder – 10 g
- Butter or vegetable oil (for lubricating the mold) – 15 g
Directions
- Pour semolina into a deep container and add kefir. Stir and leave for 1 hour to swell the semolina.
- After 50 minutes, you can start preparing the rest of the products for the manna. At the same time, turn on the oven to heat up to 180 degrees. Scald the lemon with boiling water and dry. Remove the zest from the lemon with a fine grater.
- Peel the lemon from the rind left after removing the zest, and cut into slices, removing the seeds. Grind the lemon with a hand blender or in a bowl with a knife attachment until smooth.
- Beat eggs with sugar. This can be done with a whisk, mixer, or even a fork. Add the beaten eggs to the swollen semolina.
- Send crushed lemon there. Add zest and baking powder. Mix. The consistency of the dough should be like thick sour cream.
- Grease a baking dish with butter or vegetable oil and sprinkle with semolina. Pour the dough into the prepared form.
- Bake lemon manna on the kefir in an oven preheated to 180 degrees for about 1 hour. Readiness can be checked by sticking a wooden skewer into the manna – after piercing the manna, it should come out dry and without particles of adhered dough. Allow the manna to cool in the form.
- Transfer the manna to a plate. If you plan to serve it not immediately, but for morning tea or coffee, wrap the cooled manna in a bag or cover it with a bowl. Before serving, cut the manna into portions. If desired, you can supplement the manna with sour cream, jam, or honey.
Bon Appetit!
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