Lemon Cake with Saffron Syrup
Recipe created by Chef Ashian Topno
Life threw lemons and we learnt how to bake it into a cake!
Also known as Kesari Vanilemon Cake named by Pooja.
Recipe Ingredients
Ingredient
Weight
For the sponge:
| Pillsbury™ Egg free tea time Vanilla mix | 1 kg |
| Water | 450 g |
| Oil | 120 g |
| Lemon juice | 100 g |
For saffron syrup:
| Lemon juice | 20 g |
| Saffron threads | 1 g |
| Water | 200 g |
| Castor sugar | 50 g |
| Lemon rind | 50 g |
| Cardamom pods | 5 g |
For the garnish:
| 3 lemons | Lemon rounds |
Preparation
- Add the premix, oil, water, lemon juice to a bowl and mix for a minute at Speed 1 using paddle attachment.
- Scrape the sides and bottom of the bowl for even consistency.
- Mix it for another 3 minutes on Speed 2.
- Pour the batter into desired moulds.
- Bake at 170°C.
- Bake for 30 mins.
- While the cake gets baked, take a pan, put all the saffron syrup ingredients. Heat the syrup till the sugar melts.
- When the cake is baked, remove it from oven and pour the saffron syrup above the cake.
- When the cake gets cool down, garnish it with lemon round slices.
