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 (32%)
- 1 tbsp zest of lemon (2 lemons)
for the icing:
- 100 g icing sugar
- 2 tbsp lemon juice
equipment:
- handheld electric mixer (beaters)
- square baking tin (20 x 20 cm)
- baking parchment
- cooling rack
how to:
- Preheat the oven to 160° C fan.
- Melt the butter & set aside to cool down.
- Line the baking tin with 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 with your handheld electric mixer (beaters) 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 with a spoon.
- Pour the mess into the prepared baking tin & bake for about 30 min.
- Make the famous test with the wooden pin ... If necessary add 5 - 10 min to the oven session.
- For the icing mix the lemon juice & the icing sugar with a spoon until creamy w/o any tiny lumps of sugar.
- Distribute the lemon icing all over the cake as soon as the cake is out of the oven & chills on the cooling rack. If you like you may pierce some little holes in the cake with the wooden pin to enhance the soaking.
- Let the cake rest until at room temperature before removing the baking tin and the baking parchment.
storing:
- You may store the cake on the kitchen counter (covered) at least for 2 days.
- You may store the cake in your fridge (also covered) for almost a week. The cake will set in the fridge.
- Sorry: no experience with freezing!