| When
I am stressed, and really don't have any time for it, I always find
a reason to bake.
This time, it was the summer-party at our academy - although this time
it was a larger event with professional food-sale were a homemade cake
was not, to be honest, really expected.
But I had to bake- I had to test the Vodka-Lemon recipe I found in the
web, because there was a lonely Vodka-bottle still waiting in my refrigerator.
The recipe was in english, so I first had to convert the ounzes and
cups into grams.
The cake was fantastic! After I pured the Vodka-Lemon-sugar-butter sauce
over the cake and couldn't stop "testing" if it was really,
really good, I made a Vodka-Lemon-Drink (without butter) for myself
and took drink and cake on the sofa.
My stress was wonderfully mastered again!
By the way- only half of the cake found its way to the summer-party...
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Die
Hälfte reicht für eine kleine Auflaufform.
1 cup 125 g/ml 1 oz = 31,5 g
Cake Ingredients:
250g 8 oz. butter, softened
220g 14 oz./1 ¾ cups caster/superfine sugar
1 tsp. vanilla essence/extract
4 large eggs
625g 1 ¼ lb/5 cups plain flour/all-purpose flour
1 tsp. salt
1 tsp. baking powder
½ tsp. bicarbonate of soda/ baking soda
250g 8 fl oz./1 cup buttermilk
2 tsp. lemon essence/extract
30 ml 2 fl oz./1/4 cup lemon juice
Zest of two large lemons
Sauce Ingredients:
8 oz./1 cup caster/superfine sugar
4 oz./1 stick butter
2 tsp. lemon essence/extract
Juice of one lemon, made up to 4 fl oz/1/2 cup with Stolichnaya Citron
(Lemon) Vodka (Do not substitute).
1) Grease a 10 inch round cake tin/pan, 3 inches deep. Preheat the oven
to 180°. Cream the butter and sugar until light and fluffy. Add
the vanilla, then the eggs, one at a time.
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Sift the
dry ingredients and add alternately with the buttermilk and lemon
essence, starting and ending with flour. Mix for 2 minutes at
medium speed. Add the lemon juice and zest.
2) Fill the cake tin/pan, put in the preheated
oven and bake for 60-65 minutes. (If the mixture has been divided
between two shallower 10 inch tins/pans, check earlier, after
about 45 minutes). Test with a skewer before removing from the
oven.
3) Meanwhile,
about 10 minutes before the cake is ready to come out of the oven,
mix the ingredients for the lemon vodka sauce. Heat the ingredients
together, just enough to melt the butter. Do not allow the mixture
to boil. Immediately prick the cake all over with a satay stick/bamboo
skewer and pour the lemon vodka sauce over the hot cake. This
will not hurt the cake as the holes will fill with the sauce and
the cake crumb will absorb the liquid and begin to swell. Do not
remove it from the tin/pan until it is properly cold.
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