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Hvid Chokolade & Citron kage
Hvid Chokolade & Citron kagen er lækker svampet og dejligt syrligt. Opskriften er adapteret fra brownie opskriften.
Tip 1: I opskriften har jeg skrevet frisk revet skal af 3- 4 store citroner, jeg brugte 3 men ville gerne have haft at jagen var en anelse mere syrligt. Så brug gerne 4.
Tip 2: Jeg har let ristet min mandler, men det er ikke nødvendig for opskriften. De 75 gr af mandlerne har jeg blendet fint, man kan bruge mandelmel i stedet.
Ingredienser
200 gr mel
1 tsk bagepulver
1/4 tsk salt
150 gr hvid chokolade
75 gr mandler + 100 gr mandel snitter, let ristet
200 gr smør
200 gr sukker
200 gr farin
6 æg
Frisk revet citronskal af 3 - 4 stor citroner
Frisk presset saft af 2 citroner
Fremgangsmåde
-Fin hak chokoladen i en blender, læg til side.
-Hak 75 gr af mandlerne fint i en blender, læg til side.
-Si mel, salt og bagepulver sammen.
-Bland frisk revet citron skal med sukker, pisk citronsukker, farin og smør godt sammen med en mixer indtil det er luftig og blegt.
-Tilsæt en æg ad gangen og pisk let imellem hver æg.
-Vend skiftevis ægge blandingen og frisk citron saft til melet lidt ad gangen
-Vend chokoladen i .
-Vend de resterende 100 gr mandel snitter i lidt tør mel og vend dem i også i kage blandingen.
-Kom kage blandingen i en firkantet 25 × 25 cm bageform foret med bagepapir. Bage 25 - 30 minutter i 180 grader forvarmet ovn til kagen er gylden, lav prik test. I min ovn tog det ca lidt under 30 minutter.
-Afkøl kagen inden den skæres. Jeg kom ikke glasur på kagen, jeg synes ikke kagen havde behov for mere. Man kan sagtens toppe den med en syrligt glasur.
Hvid Chokolade & Citron kagen blev del med mine dejlige kollegaer til 1 .december hygge.
Scroll til nederst på siden for mere kage inspiration.
Cool the cake before cutting. I did not glaze the cake, I don't think the cake needed more. You can easily top it with a sour glaze.
The White Chocolate lemon cake was shred with my lovely colleagues for 1. december hygge
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White Chocolate & Lemon Cake
The White Chocolate & Lemon cake is spongy and delicious citrusy. The recipe is adapted from the brownie recipe on the blog
Tip 1: In the the recipe I have written freshly grated zest of 3- 4 large lemons. I used 3 but I would have liked little more citrusey punch, so be free to use 4.
Tip 2: I have lightly toasted my almonds, but it is not necessary for the recipe. I have blended the 75 grams of almonds finely, you can use almond flour instead
Ingredients
Method
200 g flour
1 tsp baking powder
1/4 tsp salt
150 g white chocolate
75 g almonds + 100 g almond slices, lightly toasted
200 g butter
200 g sugar
200 g brown sugar
6 eggs
freshly grated lemon zest from 3 - 4 large lemons
fresh squized juice from 2 large lemons
-Finely chop the chocolate in a blender, set aside.
-Finely chop 75 g of the almonds in a blender, set aside.
-Sift together the flour, salt and baking powder.
-Mix freshly grated lemon zest with sugar, beat lemon sugar, brown sugar and butter well with a mixer until fluffy and pale.-Add one egg at a time and beat lightly between each egg.
-Fold the egg mixture and fresh lemon juice into the flour a little at a time.
-Fold in the chocolate.
-Roll the remaining 100 g almond slices in a little flour and fold them into the cake mixture.
-Put the cake mixture in a square 25 × 25 cm baking dish lined with baking paper. Bake for 25 - 30 minutes in a preheated oven at 180 degrees until the cake is golden, do a prick test. In my oven it took a little under 30 minutes.
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https://cupcakeluvs.blogspot.com/2021/01/klementin-syrup-kage-clementine-syrup.html
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