本日作成したケーキ(ただしIngredientsに関してはこの通りでない)
Ingredients:
Cake
2/3 cup sugar
1/2 cupmargarine or butter, softened
2 teaspoons grated lemon peel
1 egg
3/4 cups Flour
2 tablespoons blue poppy seed
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream or yogurt
Filling
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons Unbleached Flour
1/4 teaspoon nutmeg
Glaze
1/3 cup powdered sugar
1 to 2 teaspoons fresh lemon juice
Preparation Directions:
1. Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed.
2. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, blue poppy seed, baking powder and salt; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
3. In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.
4. Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.
5. In small bowl, blend powdered sugar and enough lemon juice for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool.
画像は明日うpします