Распечатать
E-mail
 |
Ингредиенты
- 180 g (1 1/2 cups) AP flour minus 1 T potato flour
- 1 T potato flour
- 2 t baking powder
- 1/2 t salt
- 1/2 cup low fat Greek yogurt
- 1/2 cup full fat sour cream
- 200 g (1 cup) sugar
- 3 large eggs
- zest of 2 lemons (save them for the juice!)
- 2 T lemon juice
- 1/2 t vanilla
- 1/2 cup vegetable oil (I used grapeseed)
- For the Lemon-Basil Syrup:
- 100 g (1/2 cup) sugar
- 2 T water
- 6 T fresh lemon juice
- zest peeled in strips from 1/2 of a lemon
- 2 large basil leaves
- For the Lemon-Basil Glaze:
- 1/4 cup heavy cream
- 3 T chopped basil leaves
- 2 T lemon juice, to taste
- 1 â 1 1/2 cups confectionersâ sugar, to taste (the more sugar you use, the sweeter and more opaque it will be)
- pinch of salt
- For the Lemon-Basil Sugar:
- 50 g (1/4 cup) sugar
- 1/2 t lemon zest
- 2 large basil leaves
View Full Recipe at The Spiced Life
.%3C/p%3E%3Cp%3ELemon%20Basil%20Bundt%20Cake%3C/p%3E%3Cp%3EClosely%20adapted%20from%20Cake%20Simple,%20Christie%20Matheson%3C/p%3E%3Cp%3EFor%20the%20cake:%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20350%20F.%20Grease%20and%20flour%E2%80%93or%20use%20a%20spray%20like%20Baker%E2%80%99s%20Joy%E2%80%93a%206%20cup%20bundt%20pan.%20%20Set%20aside.%3C/p%3E%3Cp%3EPlace%20the%20tablespoon%20of%20potato%20flour%20into%20the%20measuring%20cup%20or%20bowl%20for%20the%20AP%20flour.%20Top%20off%20with%20AP%20flour.%20%20Place%20it%20in%20a%20medium%20sized%20bowl%20and%20add%20the%20baking%20powder%20and%20salt.%20%20Whisk%20thoroughly.%20Set%20aside.%3C/p%3E%3Cp%3EUsing%20a%20whisk%20attachment%20in%20a%20mixer,%20beat%20the%20yogurt,%20sour%20cream%20and%20sugar%20on%20medium%20speed%20until%20well%20combined.%20%20Add%20the%20eggs,%20lemon%20juice,%20lemon%20zest%20and%20vanilla.%20%20Beat%20again%20until%20well%20combined.%3C/p%3E%3Cp%3EAdd%20the%20flour%20mixture%20and%20mix%20on%20low%20(still%20with%20the%20whisk%20attachment)%20just%20until%20combined.%20%20Gently%20mix%20the%20oil%20in%20by%20hand.%3C/p%3E%3Cp%3EPour%20the%20cake%20batter%20into%20the%20prepared%20pan%20and%20smooth%20the%20top.%20%20Bake%20for%2040-45%20minutes,%20until%20the%20cake%20is%20golden%20and%20pulling%20away%20from%20the%20sides,%20and%20a%20cake%20tester%20inserted%20into%20the%20center%20of%20the%20cake%20comes%20out%20clean.%20%20Let%20the%20cake%20cool%20for%2015%20minutes%20before%20inverting%20onto%20a%20cooling%20rack%20placed%20above%20foil%20or%20wax%20paper.%3C/p%3E%3Cp%3EWhile%20the%20cake%20is%20baking,%20make%20the%20syrup%20and%20sugar.%20To%20make%20the%20syrup,%20bring%20the%20ingredients%20to%20a%20gentle%20boil%20over%20medium%20heat%20in%20a%20small%20saucepan%20(non%20reactive).%20%20Let%20boil%20for%2010%20minutes.%20%20Strain%20the%20syrup%E2%80%93this%20syrup%20you%20want%20to%20brush%20all%20over%20the%20cake%20after%20removing%20it%20from%20the%20pan,%20when%20it%20is%20still%20warm.%3C/p%3E%3Cp%3EWhile%20the%20cake%20is%20baking,%20you%20can%20also%20make%20the%20sugar.%20%20Place%20the%20sugar,%20lemon%20zest%20and%20basil%20leaves%20in%20a%20small%20food%20processor.%20%20Process%20until%20you%20have%20a%20fragrant%20green%20sugar%20with%20no%20clumps%20of%20basil.%20%20Set%20aside.%3C/p%3E%3Cp%3EWhile%20the%20cake%20is%20cooling,%20make%20the%20glaze:%20Place%20the%20cream%20and%20basil%20in%20a%20small%20nonreactive%20saucepan%20over%20medium-low%20heat.%20%20Scald%20the%20cream%20but%20do%20not%20let%20it%20boil.%20Remove%20from%20the%20heat%20and%20let%20it%20stand%20for%205%20minutes.%20Strain%20the%20cream%20into%20a%20medium%20sized%20bowl%20and%20then%20add%20the%20salt,%20lemon%20juice%20and%20confectioners%E2%80%99%20sugar.%20%20Whisk%20smooth,%20and%20then%20taste%20for%20either%20more%20lemon%20juice%20or%20more%20sugar.%20On%20the%20one%20hand,%20the%20more%20sugar%20you%20use,%20the%20more%20opaque%20and%20therefore%20attractive%20the%20glaze%20will%20be.%20However%20to%20some%20tastes%E2%80%93for%20example%20mine-it%20can%20also%20get%20too%20sweet,%20so%20I%20often%20sacrifice%20appearance%20and%20reduce%20the%20sugar.%3C/p%3E%3Cp%3EWhen%20the%20cake%20is%20cool,%20drizzle%20the%20cake%20generously%20with%20the%20glaze.%20%20Let%20the%20glaze%20partially%20set%20and%20then%20sprinkle%20with%20the%20sugar%20and%20serve.%3C/p%3E){kind=link}