May I offer you a lemon cake with raisins and dried apricots. Bright, rich, fragrant, delicate. Very tasty... No exaggeration! This cake will certainly appeal to lovers of citrus cakes. Prepared simply and quickly, and the result is impressive. Help yourself!
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Raisins and dried apricots wash thoroughly, dry. Dried apricots cut into small pieces. If necessary (if the dried fruit solids) pre-soak the apricots and raisins in warm water for an hour.
Lemon wash, pour over boiling water and wipe dry. Using a grater to remove the zest from the lemon. Cut the lemon in half and from one half to squeeze the juice.
Beat eggs with sugar white.
Still whisking, in a thin stream, add the oil and lemon juice.
Sifted with the baking powder and the flour in a few receptions to enter into the egg-oil mixture, stirring with a spatula movements from the bottom up.
Dried apricots and raisins lightly roll in flour so they sank to the bottom of the pie.
Stir with a spatula and dried fruit and lemon zest in the dough.
The bottom of a split form (diameter 20 cm) to lay baking paper.
Grease the bottom and sides of the form with vegetable oil. Put in the batter.
Bake the tart in a preheated to 180* oven for 35-40 minutes. (focus on your oven)
The willingness of cake check wooden skewer.
Cool cake in the baking pan for 10-15 minutes.
Then remove the cake from the mold, put on a rack and cool completely.
To decorate: sprinkle with powdered sugar, grated chocolate, pour syrup... I decorated a cake with frosting (ready-made) and powdered sugar.