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Wednesday, August 28, 2013

COSTRADA WITH CANDIED CITRON SEE CAKE


Mixing the Ingredients
Photo by: Lord-Williams
candied citron seed cake. See cidrada and cidrero. Gázquez. Cocina. 2002:248]

CANDIED CITRON SEED CAKE ADAPTED BY THE SPANISH MEDIEVAL CHEF
for 6-8 people

Ingredients

3 eggs
½ c granulated sugar
½ c brown sugar
1½ tbsp heavy cream
1 orange for zest and juice
1½ tbsp orange blossom water
1/3 cup ground almonds
1 cup flour
2 tbsp poppy seeds
1 tsp baking powder
½ tsp baking soda

Garnish: 2 c natural yogurt
1 c fresh sliced strawberries
2 tbsp powdered sugar
A Totally Unique and Yummy Cake 
for All Occasions, Dessert, Tea Time or a Snack
Photo by: Lord-Williams

Preparation

PREHEAT OVEN TO 375º F / 180º C

Mix eggs and sugars. Add heavy cream and oil. Mix well. Add orange juice, orange zest and orange blossom water. Add ground almonds, flour and poppy seeds. Mix well. Add baking soda and baking powder. Mix again.

Pour into two 9” cake pans, greased and sprinkled with flour. Cover with aluminum foil. Bake for about 40 minutes. Remove foil the last 10 minutes. Let cool 10 minutes and remove from pans.

Sprinkle with powdered sugar and place yogurt and fresh strawberries (also sprinkled with powdered sugar) on the side.



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