Recipe from "Cook Book" magazine of "ETHNOS" newspaper
Ingredients (for 12 pieces)
For the cakes:
250gr. of self raising flour
1 tsp of baking powder
125gr. of butter
100gr. of Aegina pistachios (unsalted), roughly chopped
150 ml of milk
2 eggs
150gr. of granulated sugar
pinch of salt
For the lemon cream:
4 lemons, the zest and the juice
225gr. of granulated sugar
125gr. of butter
4 eggs, beaten
-------------
finely chopped pistachios to sprinkle
Method:
Preheat the oven to 180°C.
Mix the flour with the baking powder in a small bowl.
In the bowl of a standing mixer beat the butter with the sugar for 3 minutes until you have a fluffy and creamy mixture. Add the eggs one at a time and alternately the milk and the flour, until all the ingredients are used up. In the end, add the pistachios in the mixture stirring gently with a spatula.
Brush with butter and dust with flour 12 individual cake tins (or paper cake cases or a 12-case muffin tray) and fill them up to 3/4 with the mixture.
Put in the oven and bake for about 20-30 minutes.
In the meantime, put in a saucepan the lemon juice and the zest, the sugar and the butter and warm in low heat, stirring constantly with a wooden spoon until the sugar is dissolved.
Take the saucepan off the heat, add the beaten eggs in and using the "bain marie" method constantly stir the mixture until it becomes a thick cream.
Take the cakes out of the oven and leave to cool down. Just before serving, and using a small spoon, carefully take out some of the dough from the centre (on the top) of each cake and fill with the lemon cream.
Sprinkle with the chopped pistachios and serve.
For the cakes:
250gr. of self raising flour
1 tsp of baking powder
125gr. of butter
100gr. of Aegina pistachios (unsalted), roughly chopped
150 ml of milk
2 eggs
150gr. of granulated sugar
pinch of salt
For the lemon cream:
4 lemons, the zest and the juice
225gr. of granulated sugar
125gr. of butter
4 eggs, beaten
-------------
finely chopped pistachios to sprinkle
Method:
Preheat the oven to 180°C.
Mix the flour with the baking powder in a small bowl.
In the bowl of a standing mixer beat the butter with the sugar for 3 minutes until you have a fluffy and creamy mixture. Add the eggs one at a time and alternately the milk and the flour, until all the ingredients are used up. In the end, add the pistachios in the mixture stirring gently with a spatula.
Brush with butter and dust with flour 12 individual cake tins (or paper cake cases or a 12-case muffin tray) and fill them up to 3/4 with the mixture.
Put in the oven and bake for about 20-30 minutes.
In the meantime, put in a saucepan the lemon juice and the zest, the sugar and the butter and warm in low heat, stirring constantly with a wooden spoon until the sugar is dissolved.
Take the saucepan off the heat, add the beaten eggs in and using the "bain marie" method constantly stir the mixture until it becomes a thick cream.
Take the cakes out of the oven and leave to cool down. Just before serving, and using a small spoon, carefully take out some of the dough from the centre (on the top) of each cake and fill with the lemon cream.
Sprinkle with the chopped pistachios and serve.
No comments:
Post a Comment