Apr 17, 2012

Lemon Loaf Cake - Baking with Julia

English / Italiano


Cake, ...Lemon, ...Spring, ...Easter, ...Yes! Oh, what a wonderful plan: Transform Julia's Lemon Loaf Cake into our Easter Cake!
Let's unlock my “book of secrets” and see how "I've sour-ised (lemon-ised?!) the Easter Bunny"! ("I've killed two birds with one stone" did sound kind of dramatic to me!):

Cake, ... Limone, ... Primavera, ... Pasqua, ... Siii! Grazie a questa idea ho potuto unire l'utile al dilettevole: trasformare il “Lemon Loaf Cake” di Julia nella nostra torta pasquale! 
Tolgo subito il lucchetto al mio "libro dei segreti" per mostrarvi come ho “preso due conigli con un limone” ("preso due piccioni con una fava" mi sembrava meno appropriato):


- I hardly use lemon or orange zest to avoid pesticides or waxes in my food. That's why I've replaced the zest with some fresh lemon juice (about 55 ml / 4 Tbsp). 
- To the batter I've added 1 teaspoon (5ml) of homemade vanilla extract (I'm addicted to vanilla!) and 1 teaspoon of poppy seeds. 
- The butter amount has been drastically reduced: the 77g (5 ½ Tbsp) of butter were replaced by 25g of butter and 50g of nature yoghurt (picture 1). 
- Instead of a loaf pan I've used a round pan of 24 cm (picture 2)

Once cold (picture 3), I've wrapped the cake in plastic foil and put it in the fridge.
The next day I've cut it in 3 (picture 4) (but it would have been better to cut it in 4 disks – the thinner, the better) spread the first disk (the base) with a mixture of pastry cream and tiny strawberry pieces, put the second disk on top, spread it with more pastry cream & strawberry (picture 5and finally put the third disk and completely covered the whole cake with whipped cream (picture 6). Then sprinkled the round border with chocolate vermicellis and decorated with more strawberries (picture 7)

- Non utilizzo praticamente mai la scorza di limone o arancia per evitare pesticidi o cere nel mio piatto. Ecco perché ho sostituito la scorza di limone con circa 55 ml di succo di limone fresco.
- All'impasto ho aggiunto 1 cucchiaino (5 ml) d'estratto di vaniglia fatto in casa (sono vaniglia-dipendente!) e 1 cucchiaino di semi di papavero.
- La quantità di burro l'ho ridotta drasticamente: i 77 g di burro sono stati sostituiti da 25 g di burro e 50 g di yogurt naturale (foto 1).
- Invece di uno stampo da plumcake ho utilizzato una teglia rotonda di 24 cm (foto 2).

Una volta raffreddata (foto 3), ho avvolto la torta nella pellicola trasparente e l'ho riposta nel frigo.
L'indomani l'ho tagliata in 3 dischi (foto 4) (ma sarebbe stato meglio tagliarla in 4 dischi (più sottili sono, più buona diventa) e spalmato il primo disco (la base) con crema pasticcera e pezzettini di fragola. Poi ho messo il secondo disco, spalmato con il resto della crema pasticcera e fragole (foto 5), chiuso con il terzo disco e ricoperto il tutto con panna montata (foto 6). I bordi li ho ricoperti con vermicelli di cioccolato e decorato la torta con altre fragole (foto 7).
Being an Easter cake, the little bunnies and eggs were a “cute must”. 
Essendo una torta pasquale, i coniglietti e le caramelline erano d'obbligo... un dolce obbligo! 

And now the big question: "Did we like it?" 
Well, this time I won't easily write “we loved it” as it happens to most of my baking experiments. 
We found this lemon Loaf Cake much too dense but thanks to the pastry cream, the whipped cream and the lovely neighbours (who sacrificed themselves) we managed to finish it. I don't think I'll bake it again but hope that “out there” there'll be someone that loves it! I'm so looking forward to reading what the Hosting Ladies, Truc of Treats and Michelle of The Beauty of Life and other members of the group “Baking with Julia” think about it. 

(*) PS: You may be wondering why I've written the full recipe in Italian: since the book has not been translated into Italian, TWD's administrators gave me the permission to translate the recipes of the book for my Italian speaking friends, who do not understand English. I'm not handling against the rules :-)  

E adesso... la domanda cruciale: "Ci è piaciuta?"
Purtroppo questa volta non ho potuto scrivere con tanta facilità "ci è piaciuta molto". 
La torta era troppo densa (questo commento l'ho sentito più volte da chi l'aveva già preparata), ma grazie alla crema pasticciera, le fragole, la panna montata ed i cari vicini (che si sono sacrificati) siamo riusciti a mangiarla tutta. 
Non credo che la preparerò di nuovo, ma spero che "là fuori" ci sia qualcuno che l' abbia apprezzata più di noi. Sono impaziente di leggere quello che hanno scritto le Hosting Ladies Truc di Treats e Michelle di The Beauty ofLife nei loro blogs e tutti gli altri membri del gruppo di "Baking with Julia"

(*) PS: Dato che il libro non è stato tradotto in italiano, gli organizzatori del gruppo mi hanno dato il permesso di trascrivere la ricetta per tutti gli amici che non parlano inglese e che non possono così approfittare delle ricette delle "hosting Ladies".

*Ricetta originale  
forma per un cake rettangolare di 23x13 cm

Ingredienti: 
4 uova gradi a temperatura ambiente 
265 gr zucchero
pizzico di sale
la scorza di 3 grandi limoni
245 gr farina
½ cucchiaino di lievito per dolci
120 ml panna da montare a temperatura ambiente
75 gr burro sciolto e raffreddato

Procedimento:
In una grande ciotola sbattere uova, zucchero e sale per circa un minuto. Il composto deve risultare spumoso ma NON DENSO. 
Aggiungere la scorza di limone.
Setacciare la farina con il lievito, versarli sul composto (in 3 tempi) e con un frustino mescolare dopo ogni aggiunta. Mescolare POCO, solo per incorporare la farina e non oltre.
Aggiungere la panna e mescolare. 
Con una spatola integrare dolcemente e velocemente il burro.

Cottura:
Versare il composto in una teglia imburrata ed infarinata e cuocere per 50 – 60 minuti al centro del forno preriscaldato a 175°C. Il centro della torta si gonfierà e si screpolerà.
Per verificarne la cottura, fare la prova con uno stecchino (lo stecchino va inserito nel centro e quando si estrae dev'essere pulito). 
Togliere dal forno ma lasciare nella teglia per 10 minuti. Poi lasciar raffreddare su una griglia.
Servire una volta raffreddato, tagliato a fettine sottili. 


Interessati all'acquisto del libro?
Would you like to buy the book?
 
  


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44 comments:

  1. Wow! You totally changed the look of the final piece, I love it!! I went with a much, much, much simpler version!!!

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    1. Thank you. I've seen yours: a perfect one. Since I can directly answer through my phone, let me tell you how much I appreciate your comments: you're number ONE! Thank you.

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  2. mireia_badia@hotmail.com :) I don't mind sharing my email but I thought you would see it faster here :)

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  3. Your cake is beautiful! I love the decorations.

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  4. That is some transformation. I'm impressed with your creativity. I'm happy when the cake doesn't fall apart when I take it out of the pan. :)

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  5. wat a gorgeous treat..the flavors are just wonderful
    new to your space..lovely space you have
    happy following you..:)
    do stop by mine sometime
    Tasty Appetite

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    1. Thanks. I ve been on your great blog but couldn't find the lemon loaf cake...but tons of other delicious recipes.

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  6. What a fun version of this challenge :-) I love your bunny version.

    This was a nice cake, but not high on my list of ones I would make again.

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  7. thats still a lemon loaf cake.. who would have thought?!?!

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  8. I really enjoyed it as a loaf cake. Looks good!

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  9. Wow - I never would have guessed that the lemon loaf was hiding beneath all that lovely decoration! It's too bad it wasn't to your taste, but you did an amazing job.

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  10. Wow! You really increased the beauty of this cake! How could it not be delicious with pastry cream and strawberries and chocolate bunnies?? Great idea. It is a bit dense, but hey it got your creative juices flowing and that is what counts! Good work!

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  11. Hello! I love the addition of pastry cream and strawberries. Strawberries and lemon cake are delightful together.
    -Lisa

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  12. I understand what you mean about zests and pesticides. I only use zest from organic citrus. Love your Easter bunny decorations on the cake!

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    1. I haven't found a bio that I can really trust... :-( so far...

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  13. That sure looks like a beautiful Easter cake, very creative! What a nice idea writing an
    English/Italian blog...Tanti saluti dalla Germania!

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  14. Wow, so original to make all the changes (and brave and confident to serve it as your Easter cake)! I'm in the challenge so I can learn to do exactly these sorts of things - make adjustments and know what kind of impact it will have.

    The cake is very dense, and I found it dry (as you saw - thanks for the comment), but with the pastry cream and whipped cream, it must have been good!

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    1. Thank you. With the adjustments I've made it was ok...yummy is something else...

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  15. What a great idea to make it into your Easter cake, it looks amazing! So sorry it wasn't a hit. It was not my favorite either.

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  16. Wow ... Love what you did with your cake .. you took a simple tea cake and changed it to a festive special occasion cake .. Lovely!!!!!

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  17. I read a lot of mixed reviews for this lemon cake (taste wise) but I really think your looks spectacular! Even if it wasn't the best ever tasting cake, at least yours "takes the cake" in looks! Wonderfully done Carola!

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    1. Thank you Renee. I'm so pleased you liked the "view of it"!
      Spectacular: wow...now I am a couple of feet taller (if this saying exists!?)

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  18. Wow, what a creative idea! I didn't even think about dressing this up ... pastry cream, yum. Fun reading your blog! Thank you. Blessings, Catherine
    http://praycookblog.com/

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    1. Thank you Catherine. I think my children are my inspiration. Blessing,Ckay

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