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Lemon bread: a sweet, soft bread-like cake, rather dense, but juicy nevertheless… I decided to add a chocolate icing.
Yes – I know rule #52 about leftovers… however, sometimes there are leftovers. This time I had some semolina flour idling in my pantry – from a try to bake my own Ciabatta rolls i. e. Italian rolls. Semolina flour is made from durum wheat & mainly used for bread & pasta.
I surfed the food blog universe & found a recipe for lemon bread w/ semolina flour – a sweet bread more like a pound cake!
My approach was as simple as possible…
…there are only few ingredients…
- semolina flour
- lemon zest & lemon juice
- …& chocolate!
We start lining the baking tin in a way to facilitate the retrieval of the cake later on.
…& we don’t forget to preheat the oven to 170° C w/ fan.
We prepare the lemon zest & the lemon juice.
We start w/ combining butter, sugar & eggs. Then the rest follows…
All marches in the baking tin & the tin marches in the preheated oven… to return as a nice, slightly brown cake!
The cake must cool down before ending up on its final plate.
Actually – we’re finished!
However, there’s the chocolate icing… We melt the chocolate in a bain-marie & spoon it all over the cake.
lemon bread or what to do w/ leftovers?
Lemon bread: a sweet, soft bread-like cake, rather dense, but juicy nevertheless... I decided to add a chocolate icing.
for the cake:
- 200g semolina flour
- 1 tsp baking powder
- 175 g butter
- 200 g sugar
- a pinch of salt
- 3 eggs
- zest of an organic lemon
- juice of an organic lemon
for the baking tin:
- oil for greasing the baking tin
- baking parchment
for the chocolate icing:
- 75 g dark chocolate
- baking tin (25 cm)
- handheld electric mixer
- Preheat the oven to 170 degrees C w/ fan.
- Prepare lemon zest & lemon juice.
- Mix semolina flour & baking powder.
- Combine butter, sugar & salt w/ a handheld electric mixer.
- Add eggs & combine thoroughly.
- Add lemon zest.
- Add flour mix.
- Finally add lemon juice.
- Grease the baking tin & cut the baking parchment to cover bottom & long sides.
- Pour the cake batter in the baking tin.
- Bake it for 35 min in the preheated oven.
- Make the usual test w/ a wooden pin... if the pin doesn’t come out clear - add another 5 min in the oven.
- Let the cake rest for about 10 min.
- Remove the cake from the baking tin & let it cool completely.
- Melt the chocolate in a bain-marie.
- Pour resp. spoon the chocolate over the cake & let it cool.
Prep Time: Includes the preparation of the cake as well as the chocolate icing - doesn’t include any cooling time.
Lemon: If the lemon is rather large (i. e. you’ve bought a 500 g packet w/ 3 lemons) you’ll get a lot of lemon juice out of 1 lemon (about 50-60 ml). Start w/ using only about half of it - add the rest carefully & only if you’re sure that the cake batter won’t get too runny.
You can store the lemon bread in your fridge (in a sealable box!) for at least a week.
Sorry: no experience w/ freezing.
© Copyright 2015-2019 Christine Steinbach (The Businesswoman's Kitchen). All rights reserved.
(information on equipment)
We’ve got a fine dense cake – a solid cake.
W/o chocolate icing you may enjoy the lemon bread for breakfast – maybe w/ some butter… or also for your afternoon coffee or tea… W/ chocolate icing it’s self-sufficient!
The businesswoman with too many office hours thinks
A quick simple cake out of leftover flour… I think the semolina flour provides its density, its firmness, but it doesn’t seem to be a dry cake.
Just the right slice of cake for my afternoon espresso!