Saturday, August 24, 2013
Yogurt~Lemon~ Raspberry Cakelets~ from the book Citron~
A marvelous..fully loaded Lemon cookbook from Isabelle Lambert~ CITRON
There are many recipes I want to try in this book..But as I mentioned.. we were having company Wedensday and I just could not wait..so... after all the preps for dinner which consisted of lemons even in the main dish and rice...and carrots..I decided to add a small dessert to the orange cinnamon pinwheels~
Isabelle had a lovely loaf shaped cake..I decided to make individual cakelets just because..
I also brought my new cutie pie ME cut out in the kitchen with me..
So on we went my imaginary friend and I :) having a lovely day of creating in the kitchen..My DSIL had gifted me with a tiny lemon..which added to the pleasure..he grew it..here in QC..Green thumb he has..
You can make it loaf size..or make smaller versions..just adjust your baking time.. Mine popped out of my vintage J-E-L-L-O molds.. very well.I had sprayed and floured them slightly.
I think the first molds like this I saw were at Sol's home..Memories In The Baking.. I loved them on the spot.(lust..you could call it lust..)
I had just bought sunflower oil and the recipe called for it..apart from calling my name..
Courtesy of Isabelle Lambert and her book CITRON~
1 Cup Flour
1/2 cup almond flour
2 tsps baking powder
a pinch of salt
1 1/3 cups fresh raspberries
1 cup sugar
The zest of 1 lemon
1/2 cup plain yogurt
3 large eggs
1/2 cup sunflower oil
For the icing~
1/2 cup lemon jelly
Preheat oven to 350.Generously grease a loaf pan.
In a bowl mix flour,almond flour,baking powder and the salt.
Add the raspberries and mix delicately to coat..this way the raspberries will not sink to the bottom of the cake while baking.
In a bowl with an electric mixer place sugar,lemon zest,yogurt eggs and oil and beat well.
Pour this mixture into the dry ing. mixture and combine delicately.
Pour your mixture into your prepared pan and bake 50-55 mins
Let rest 5 minutes before unmolding and then put the cake on a rack to cool.
Warm your lemon jelly and baste the cake .. add your sliced almonds and top with taspberries if you wish~
I used the small pans..I used a simple lemon syrup as I thought I had a small jar of lemon jeely and it was ginger..
It is a perfect cake.
First try no fail..no adjustments..nothing.
You can never have too many lemons or too much yellow to raise your spirits.Or paper dolls,art supplies and blue skies:-)
Have a great weekend..