Cake de limón y arándanos

Esta receta está inspirada de la publicada por Laurie de Simply Scratch, fue mi hijo Jordi quien me la envió por e-mail como si fuera un desafío. La receta de Laurie tiene lactosa pero tiene un aspecto extraordinario. Así que he tenido que adaptar algunos ingredientes para que pudiera comerme la tarta ya que, como sabéis, tengo intolerancia a la lactosa. El resultado delicioso, al día siguiente ya no quedaban ni las migas. Para el napado seguí la receta de la Gran Enciclopedia Sarpe, publicada por lamunedays.net, la hice con limón, aunque no me quedó tan perfecta estaba deliciosa.

Lemon and blueberry cake

This recipe is inspired from that published by Laurie Simply Scratch. It was Jordi, my son, who sent to me an e-mail with a simplyscratch.com link, a sort of challenge. Laurie’s recipe contains lactose but looks extraordinary. So I had to adapt some ingredients to be able to eat the cake, you know I am lactose intolerant. The result was delicious, the next day and there were no crumbs. For incing the cake, I followed the recipe of the Gran Enciclopedia Sarpe, published by lamunedays.net; I did it with lemon, it was no perfect but really delicious.

Lemon and blueberries cake
Lemon and blueberry cake
Lemon and blueberry cake
Lemon and blueberry cake

La receta

Ingredientes:

    250 gr de harina para pasteles
    1/2 sobre de levadura química
    1 pizca de bicarbonato sódico
    2 o 3 huevos dependiendo del tamaño
    5 cuch. soperas de aceite de oliva
    100 gr de azúcar de caña
    2 limones
    250 gr de arádanos
    1 cuch. sopera extra de harina
    125 gr de azúcar glas

Ver la receta en LibredeLacteos.com

The recipe

Ingredients:

    250g all purpose flour
    1/2 baking powder
    1 pinch of baking soda
    2 or 3 eggs depending on their size
    5 Tbsp of olive oil
    100 g of cane sugar
    2 lemons
    250 g blueberries
    1 Tbsp. extra tablespoon flour
    125g icing sugar

Directions:

  1. Preheat oven to 180ºC.
  2. Squeeze the juice of one lemon. You need the juice of half a lemon to the frosting. Scrape the two lemons, yellow only blank because not bitter. If lemons are great uses only one, I’ve used two lemons because they were small.
  3. Beat eggs and whisk with sugar, olive oil, lemon juice, lemon zest until the sugar is completely dissolved.
  4. In a different bowl, mix the flour with the baking powder and baking soda, mix to combine the three ingredients. Add little by little the obtained mixture with eggs.
  5. Flour lightly cleaned and dried blueberries. Add into the batter and mix carefully.
  6. Pour entire mixture into a greased or covered with parchment paper pan. Bake for 45-50 minutes.
  7. For the icing: Pass through a sieve the icing sugar to make sure no lumps, go slowly mixing the half lemon juice until desired texture. Brush the surface of the cake when cooled.


Esta receta la volví a hacer le 22.09.2012 para verificar ingredientes e instrucciones.

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Comments - Comentarios
  • Muchas gracias por tu comentario. Me alegra que te fuera útil. Tu pastel tiene una pinta increíble. Me encantan los arándanos así que espero hacerlo próximamente. 🙂

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