Citrus buttermilk cake
- a little + 200 g soft butter
- 3 Eggs (Gr. M)
- 1 Organic orange and organic lemon
- 200 g Sugar
- 225 g flour
- 200 g Buttermilk
- 100 g Icing sugar
- Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer). Grease a springform pan (20 cm Ø). Separate the eggs for the dough. Beat egg whites until stiff. Wash the orange and lemon in hot water, pat dry.
- First rub both peel finely, then squeeze out the fruit (makes approx. 100 ml of juice). Mix 200 g butter, sugar and citrus peel with the whisk of the mixer until creamy. Stir in egg yolks one at a time.
- Briefly stir in the flour, buttermilk and 4 tablespoons of squeezed citrus juice. Fold in the egg whites. Smooth out the dough in the mold. Bake in the hot oven for about 45 minutes.
- Remove the cake. Prick several times immediately with a wooden skewer. Drizzle with 4 tablespoons of citrus juice. Let cool down.
- For the icing, mix powdered sugar with approx. 2 tablespoons of citrus juice to a smooth icing. Remove the cake from the pan. Pour the topping over it, let it dry. Garnish with citrus slices in syrup to serve.
- Tip: Make your own citrus slices in syrup! To do this, wash 1/2 organic lemon and 1/2 organic orange in hot water, pat dry and cut into thin slices. Heat 100 ml water and 175 g sugar in a wide pan over low heat until the sugar has dissolved. Add orange slices, bring to the boil briefly and simmer for about 15 minutes, turning every now and then. Lift out of the stock and drain on a wire rack, making sure to collect the syrup! It's great for mixing drinks, homemade lemonade or orange sauces.
1 piece approx.:
- 330 kcal
- 5 g protein
- 16 g fat li>
- 40 g carbohydrates