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Put the eggs in a bowl (in the photo I made half of the recipe, hence the two eggs), the thick Isigny cream, the grated zest of the lemons and the sugar.
Mix well and add the melted butter.
Mix the flour, salt and baking powder separately.
Add this dry mixture to the liquid mixture.
Mix well and add the poppy seeds.
The dough is ready!
Pour the batter into a cake tin lined with parchment paper.
Bake at 190°C for 40 minutes. Otherwise, just stick a knife blade in the cake, if it comes out dry, it’s cooked!
Unmold and remove the paper. Then leave chill on a wire rack before serving warm or cold.
This cake will keep for several days in stretch film.
Cake Citron-Pavot
Je cherche toujours à faire des essais dans ma cuisine et j’ai un nombre invraisemblable de recettes que je ne publie par sur mon blog de cuisine. Et l’un de mes soucis est le cake. Je ne trouve jamais la bonne consistance: il est soit trop beurré, trop aéré, trop lourd, trop friable… Alors pour une fois que je mets le doigt sur cette recette de cake qui enfin me convient, je la partage illico ! On pourra ne pas mettre les graines de pavot et remplacer le citron par de l’orange par exemple. On pourra aussi imaginer un glaçage au citron sur le dessus pour enrober ce délicieux cake. Je le préfère sans mais libre à vous! En tout cas, je suis content avec cette recette et je la garde bien précieusement.
Ingredients
Recette du cake au citron-pavot:
- 4 Oeufs
- 300 g sucre
- le zeste de 4 citrons non traités
- 130 g de crème épaisse d'isigny (à 40%)
- 70 g de beurre fondu
- 230 g farine
- 2 g de sel
- 5 g de levure chimique
- 20 g de graine de pavot
Instructions
- Bien mélanger et ajouter le beurre fondu.Â
- Mélanger à part, la farine, le sel et la levure chimique.Â
- Ajouter ce mélange sec dans le mélange liquide
- Bien mélanger et ajouter les graines de pavot.Â
- La pâte est prête !Â
- Verser la pâte dans un moule à cake chemisé de papier sulfurisé.
- Cuire à 190°C pendant 40 minutes. Sinon, il suffit de planter une lame de couteau dans le cake, si elle ressort sèche, c’est que c’est cuit !Â
- Démouler et enlever le papier. Laisser ensuite refroidir sur une grille avant de déguster tiède ou froid.
- Ce cake se conserve plusieurs jours dans du film étirable
Nutrition
Calories: 3295kcalCarbohydrates: 486gProtein: 54gFat: 132gSaturated Fat: 73gPolyunsaturated Fat: 14gMonounsaturated Fat: 34gTrans Fat: 2gCholesterol: 952mgSodium: 2053mgPotassium: 780mgFiber: 10gSugar: 305gVitamin A: 4611IUVitamin C: 1mgCalcium: 821mgIron: 17mg
Tried this recipe?Let us know how it was!
I’m always looking to experiment in my kitchen and I have an incredible number of recipes that I don’t post on my cooking blog. And one of my worries is the cake. I never find the right consistency: it’s either too buttery, too airy, too heavy, too crumbly… So for once I put my finger on this cake recipe that finally suits me, I’m sharing it right away! We can not put the poppy seeds and replace the lemon with orange for example. We can also imagine a lemon icing on top to coat this delicious cake. I prefer it without but free to you! In any case, I am happy with this recipe and I will keep it very preciously.
Recipe for lemon cake:
-4 eggs
-300g of sugar
– the zest of 4 untreated lemons
-130g of thick Isigny cream (40%)
-70g melted butter
-230g of flour
-2g of salt
-5g baking powder
-20g of poppy seeds (this is optional!)
Put the eggs in a bowl (in the photo I made half of the recipe, hence the two eggs), the thick Isigny cream, the grated zest of the lemons and the sugar.
Mix well and add the melted butter.
Mix the flour, salt and baking powder separately.
Add this dry mixture to the liquid mixture.
Mix well and add the poppy seeds.
The dough is ready!
Pour the batter into a cake tin lined with parchment paper.
Bake at 190°C for 40 minutes. Otherwise, just stick a knife blade in the cake, if it comes out dry, it’s cooked!
Unmold and remove the paper. Then leave chill on a wire rack before serving warm or cold.
This cake will keep for several days in stretch film.
Lemon-poppy seed cake
I'm always looking to experiment in my kitchen and I have an incredible number of recipes that I don't post on my cooking blog. And one of my worries is the cake. I never find the right consistency: it's either too buttery, too airy, too heavy, too crumbly... So for once I put my finger on this cake recipe that finally suits me, I'm sharing it right away! We can not put the poppy seeds and replace the lemon with orange for example. We can also imagine a lemon icing on top to coat this delicious cake. I prefer it without but free to you! In any case, I am happy with this recipe and I will keep it very preciously.
Tried this recipe?Let us know how it was!
