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Recipe of Lemon and mint cake
Recipe

Lemon and mint cake

1h 10 mins
Half
22
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A rich lemon cake very light accompanied by a touch of mint and a lemon and mint syrup.
Learn more about Kiwilimón

Ingredients

8 portions
  • wheat pasta, FOR THE CAKE
  • 3 eggs, separated (yolk and clear)
  • 1 cup sugar
  • 1/4 cups vegetal oil
  • 1/8 tablespoons salt
  • 8 leaves Fresh mint, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 cup flour
  • wheat pasta, FOR THE SYRUP
  • 1 cup sugar
  • 1/4 cups Water
  • 1/4 cups lemon juice
  • 1 tablespoon lemon zest

Preparation

Preheat the oven to 180 degrees centigrade. Prepare a round baking dish by greasing it with butter and sprinkling it with flour.
In a deep bowl with an electric mixer beat the egg whites for 5 minutes. Add 1/2 cup of sugar and continue whisking until stiff.
In another deep bowl, mix the vegetable oil, the other 1/2 cup of sugar and the salt. Add the egg yolks, the mint, the lemon juice and the lemon zest. Add the flour and beat well.
From time to time add the egg whites to the flour and oil mixture with a spatula.
Pour the dough into the baking dish and bake for 20-25 minutes or until a toothpick comes out clean. Remove the cake from the oven and allow it to cool.
To make the syrup that accompanies the cake in a pot, combine the sugar, water, lemon juice and zest.
Place the ingredients over medium heat until it boils, lower the heat to low and cook for 5 more minutes. Remove from heat and allow to cool before serving.

PRESENTATION

To serve decorate the cake with slices of lemon and place a tablespoon of the syrup on each slice of cake at the time.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Anonymous
03/03/2013 11:58:17
me encanta suena rico lo provare

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