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LE CAKE AUX FRAMBOISES de Lucile

LE CAKE AUX FRAMBOISES de Lucile

Ingrédients : - 3 œufs - 1 sachet de sucre vanillé - 150 g de sucre - 170 g de farine - 1 sachet de levure - 150 g de beurre - 150 g de framboises fraîches (ou avec des framboises surgélées)

Ingrédients : - 3 œufs - 1 sachet de sucre vanillé - 150 g de sucre - 170 g de farine - 1 sachet de levure - 150 g de beurre - 150 g de framboises fraîches (ou avec des framboises surgélées)

Préchauffez le four à 190°C. Battez les œufs et le sucre + le sucre vanillé dans un saladier. Versez la farine, le beurre fondu et la levure, tout en remuant délicatement. Ajoutez les petites framboises. Versez la préparation dans un moule beurré et faites cuire pendant 50 minutes.

Préchauffez le four à 190°C. Battez les œufs et le sucre + le sucre vanillé dans un saladier. Versez la farine, le beurre fondu et la levure, tout en remuant délicatement. Ajoutez les petites framboises. Versez la préparation dans un moule beurré et faites cuire pendant 50 minutes.


Lemon Cake

Lemon Cake

by Ina Garten from Barefoot Contessa Parties! (Clarkson Potter, 2001) Makes two 8-inch loaves

by Ina Garten from Barefoot Contessa Parties! (Clarkson Potter, 2001) Makes two 8-inch loaves

A photograph of this lemon cake in The Barefoot Contessa Cookbook prompted dozens of people to request the recipe. Here it is! This is such a versatile cake. I like to serve it with lemon curd and fresh raspberries, but a slice with a cup of tea in the afternoon is also fine just with me.

A photograph of this lemon cake in The Barefoot Contessa Cookbook prompted dozens of people to request the recipe. Here it is! This is such a versatile cake. I like to serve it with lemon curd and fresh raspberries, but a slice with a cup of tea in the afternoon is also fine just with me.

INGREDIENTS 1/2 pound unsalted butter at room temperature 2 1/2 cups granulated sugar 4 extra-large eggs at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice 3/4 cup buttermilk at room temperature 1 teaspoon pure vanilla extract

INGREDIENTS 1/2 pound unsalted butter at room temperature 2 1/2 cups granulated sugar 4 extra-large eggs at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice 3/4 cup buttermilk at room temperature 1 teaspoon pure vanilla extract

For the glaze 2 cups confectioners’ sugar 3 1/2 tablespoons freshly squeezed lemon juice

For the glaze 2 cups confectioners’ sugar 3 1/2 tablespoons freshly squeezed lemon juice

METHOD 1. Preheat the oven to 350°F (180°C). Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.

METHOD 1. Preheat the oven to 350°F (180°C). Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.

2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.

2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, for about 5 minutes, or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.

3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

3. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

4. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

5. For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to

5. For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to

drizzle down the sides.

drizzle down the sides.

Recipe © 2001 by Ina Garten. All rights reserved. © 1999-2005 David Leite & Leite's Culinaria, Inc. All rights reserved. For more recipes and articles, visit http://www.leitesculinaria.com.

Recipe © 2001 by Ina Garten. All rights reserved. © 1999-2005 David Leite & Leite's Culinaria, Inc. All rights reserved. For more recipes and articles, visit http://www.leitesculinaria.com.


les recettes des gateaux du vendredi soir  

receipes of cakes; recettes de gateaux faites par des enfants

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