the square cake
Servings: 16 pieces
ingredients:
- 200 g fine sugar
- 3 eggs
- 75 g butter (molten)
- 175 g all-purpose flour
- 1 tsp baking powder (heaped)
- a pinch of salt
- 120 ml cream
- 1 tbsp zest of lemon (2 lemons)
for the icing:
- 100 g icing sugar
- 2 tbsp lemon juice
equipment:
- handheld electric mixer
- square baking tin (20 x 20 cm)
- baking parchment
how to:
- Preheat the oven to 160° C w/ fan.
- Melt the butter & set aside to cool down.
- Line the bkling tin w/ baking parchment; add some oil to the bottom & the sides to allow the baking parchment to stick appropriately.
- Grate the lemon zest & squeeze the lemon juice.
- Whisk the eggs & the sugar w/ your handheld electric mixer until foamy.
- Add the molten butter & whisk until well incorporated. It's rather liquid.
- Mix the flour, the baking powder & the salt. Add the liquid mess & whisk until incorporated.
- Add the cream & whisk ...
- Fold in the lemon zest w/ a spoon.
- Pour the mess into the prepared baking tin & bake for about 30 min.
- Make the famus test w/ the wooden pin ...
- For the icing mix the lemon juice & the icing sugar w/ a spoon until creamy w/o tiny lumps of sugar.
- Distribute the lemon icing all over the cake as soon as the cake is out of the oven. If you like you may pierce some little holes w/ the wooden pin to enhance the soaking.
- Let the cake rest until it is at room temperature before removing the baking tin & the baking parchment.
Notes
Prep Time: includes the icing activities!
Servings: You may also try 25 pieces (i. e. 5 x 5), however, the cake is very soft & likes to crumble although moist! As well you may cut 9 big pieces (i. e. 3 x 3).
You may store the cake on your kitchen counter (covered) for at least 2 days.
You may store the cake in your fridge (covered) for almost a week. The cake will set in the fridge.
You may also substitute a big orange for the 2 lemons & work w/ orange zest & orange juice. (Add some vanilla/vanilla sugar to the cake.) For the icing you may - on top - add some chocolate layer made w/ about 30 g dark chocolate & 2 tbsp cream. (Heat the cream & melt the chocolate in the cream & stir until you get a fine soft chocolate icing.) It's a very thin chocolate layer, but full of chocolate flavor which will work fine w/ the orange flavor.