Gastronomixs

Steamed lemon cake

This traditional English steamed cake has an incredibly soft structure that is somewhat similar to the structure of sponge cake.

Steamed lemon cake

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Ingredients

500

g

self-raising flour

500

g

butter, at room temperature

250

g

white caster sugar

500

g

egg

1

 

vanilla pod

1

 

lemon

Preparation method

  • Place the butter and the sugar in the mixing bowl of a planet mixer.
  • Add the zest of one lemon.
  • Slice the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Add this to the butter as well.
  • Beat everything together until a white and fluffy mixture.
  • Beat the eggs.
  • Add the eggs to the butter a little bit at a time. Completely incorporate the egg into the mixture before adding more to prevent the mixture from splitting.
  • Stir in the self-raising flour.
  • Grease small ceramic bowls with butter.
  • Divide the batter between the bowls. Just keep in mind that the cakes will rise when cooking.
  • Steam the cakes for eighteen minutes in a combi-steamer or steamer.
  • Let the cakes cool for two minutes before removing them from the moulds.

Serving suggestions

  • As a dessert on its own served with whipped cream or ice cream.
  • As part of a dessert composition with mango, caramel, and cardamom.

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