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Check with lemon and chocolate

Check with lemon and chocolate

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Ingredients should be kept at room temperature before preparing the cake.

Melt the butter. In a bowl, mix the yolks with the powdered sugar. Add the melted butter, then the yogurt. Sift the flour, mix it with the baking powder and incorporate them. Grate the lemon peel, add two tablespoons of lemon juice, vanilla essence and then the chocolate beans. We mix the egg whites with a pinch of salt, we incorporate them in the above composition, with a silicone palette, with light movements.

Wallpaper a suitable cake tray with baking paper, pour the composition. Put the cake in the hot oven, at a suitable temperature, until it browns and is baked, we do the test with the toothpick.

When it is ready, take it out, let it cool and serve.

Check with lemon and blueberries, a summer delight

Preheat the oven to 175oC. Grease with butter or line a cake pan with baking paper.

In a mixing bowl add the butter and sugar, and mix until you get a foam. Then incorporate the lemon juice and eggs.

In another bowl add flour, salt and baking powder. Stir well. Gradually add the flour composition, over the butter and eggs. Alternate with milk. At the end, incorporate the lemon peel and walnuts.

Add the blueberries and mix gently with a spoon so as not to crush them. Add the dough to the prepared tray and bake the cake for 60-70 minutes, or until the toothpick comes out clean.

When it is ready, take it out of the oven and let it cool in the pan for 10-15 minutes.

Meanwhile, prepare the icing by mixing the sugar with the lemon juice in a large bowl. Mix well with a fork until you get a homogeneous composition.

Remove the cake from the pan and add the icing over it. Let it cool on a grill, then cut it into slices.

How to serve lemon and blueberry cake

Serve the cake with lemon and blueberries with a cup of coffee or tea.

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Check With Lemon And Mac

1. Preheat the oven to 180C. Grease a cake pan, including the edges.

2. Combine poppy seeds and lemon juice in a small bowl. Set aside for 15 minutes, soak.

3. Using a mixer, beat the butter, sugar and lemon peel in a bowl until pale and creamy. Add eggs, one at a time, beat well after each addition. Add flour and coconut and mix to combine. Add the poppy seed mixture and yogurt and mix until smooth. Put the composition in the prepared tray and smooth the surface.

4. Bake for 1 hour or until a stick inserted in the center comes out clean. Leave in the pan for 10 minutes to cool. Then take it out on a plate and let it cool completely.

5. To make the lemon glaze, combine the powdered sugar and lemon juice enough to make a flowing paste. Use a knife to spread the icing over the top of the cake. Sprinkle with lemon peel. Set aside until the glaze hardens. Cut and serve.

Chocolate and ginger check

Melt the margarine together with the chocolate, and leave it to cool a bit.

Put eggs in a bowl and mix them well with the sugar until it melts and the composition turns light yellow. Then add the oil and mix a little more. Pour the chocolate mixture, of which keep about 3 tablespoons for garnish.

Put the grated ginger on the small grater (I fell in love with its aroma, I swear!) And incorporate it well. Add flour mixed with baking powder and a pinch of salt.

Pour everything into a tray lined with margarine / butter and baking sheet and put in the oven for 35 minutes. Do the toothpick test as it is safer.

When it has cooled, pour the chocolate (the 3 tablespoons you stopped) after heating it a little and garnish with chocolate or coconut flakes.

Discover other recipes by Alice Albinutza:

200 gr dark chocolate
60 gr margarine
2 eggs
3 tablespoons oil
100 gr flour
100 gr sugar
100 g of grated ginger
1 sachet of baking powder
1 pinch of salt

When I go shopping, I like to analyze people's behavior, to look at what they have in their basket and what attracts their attention in a special way. You may find this behavior strange, but I do not do it to invade the personal space of the person in question, but I think it's just curiosity. I must admit that many times I have been pleasantly surprised by the healthy choices that people have begun to make and I am beginning to believe that the number of overweight and obese people will gradually decrease in the coming years.

After countless days of observations, I came to the conclusion that bananas are probably the most bought fruit, especially in the cold season. They can be found in almost any store, at an affordable price, they are nutritious, tasty and quite versatile. Even if they are part of the category of fruits with high glycemic index, rich in sugars, they still contain fiber, vitamins and potassium, and moderate consumption of bananas is even recommended. If you do not suffer from diabetes and do not follow a low-carb diet, you should not avoid these fruits, but only remember that in the case of all foods there must be a sense of proportion.

Today I propose a wonderful cake recipe with bananas and Chocolate sweetened with Green Sugar, which I'm sure you'll like! This time I decided to use cocoa with 1% fat, which you can find exclusively on I think it is perfect for those who follow a low-fat diet, Dukan diet or for those who simply want to consume less fat.

It is soft, nourishing, aromatic and 100% healthy!

Check with lemon and mac & # 8211 simple recipe

It is a fragrant cake, moist and not at all pretentious, almost done on its own if you use a robot that does not occupy your hands. Many lemon cake recipes stuck in my face but I decided to prepare when I was with the poppy on the table and time was not enough to prepare something more elaborate. The recipe is Laura & # 8217s sweets blog.

200 gr butter
250 gr raw sugar
4 eggs
4 tablespoons fat yogurt
juice and peel of a lemon
300 gr flour
1 baking powder (use it as written on the envelope, proportion to the amount of flour)
1 tablespoon ground mac
GLAZE (I didn't put it but I know it accentuates the lemon flavor)
juice from a lemon
80-140G powdered sugar or 2-3 tablespoons of honey

Allow the butter to soften at room temperature.
Prepare a cake tray and place the baking paper. At such a tray, I learned to fold the paper so that it is no longer rigid and takes the shape of the tray easily.
Turn on the oven.
1. Mix the butter with the sugar until it becomes frothy and the sugar melts.

2. Add one egg and mix well after each one.
3. Add the yogurt, juice and lemon peel and continue mixing.

4. Mix the baking powder, poppy seeds and flour in a separate bowl,

then add them over the egg composition. Mix for the last time until you get a homogeneous composition.

5. Pour it into the ribbon tray and level with a spatula.

6. Put the tray in the oven, when baking, over medium heat (175grd-180grd), for about an hour.
The check will have a reddish color and a beautiful notch on the top.

Take it out with a paper grill and cool it.

I did not put for that we avoid excess sugar / sweets during this period.
In a bowl, squeeze the juice from a lemon, put the powdered sugar and mix. Glaze the cake with this mixture.
Portion and serve!
In the icing version with 140g of sugar, the icing is opaque / white, almost like the biscuits I made at Christmas.
Liv (e) it!

Check with lemon and yogurt

The ingredients are for a classic cake tray, but they can be easily multiplied, the 125 gram yogurt glass being the unit of measure for the recipe. The ratio of eggs to yogurt is four eggs per glass. The rest of the ingredients are measured with the yogurt glass.


A 125 gram glass of yogurt

3 glasses of flour

Grated peel of a lemon, a teaspoon of lemon juice, a pinch of salt and a teaspoon of baking powder

Method of preparation

Heat the oven, grease the cake pan with butter and line it with flour.

Mix the eggs with the sugar until they froth, add the oil, a teaspoon of lemon juice and yogurt, then continue to mix.

Add flour, lemon peel and baking powder and blend the composition slowly so that it does not leave.

Turn over in the pan and bake the cake for 20-30 minutes at 200 degrees.

The cake with lemon and yogurt is ready when it acquires a beautiful color and is consistent to the touch.

It is good cold, simple, powdered with sugar, but can be glazed with fruit syrup or chocolate.

Check With Blackberries And Lemon

1. Preheat the oven to 170C. Wallpaper a cake tray with baking sheet.

2. Using a mixer, mix the sugar and butter in a large bowl until creamy. Add eggs, one at a time, and mix until incorporated. Add ricotta, lemon peel, 2 tablespoons lemon juice and vanilla. Sprinkle with flour, then baking powder and salt. Mix until the composition is homogeneous. Add blackberries to the dough. Transfer to cake pan.

3. Bake the cake until it turns golden, and a toothpick stuck in the center comes out clean, about 1 hour. Allow to cool in the pan for 20 minutes. Remove from the pan and allow to cool completely.

4. In a bowl, mix the powdered sugar with a teaspoon of lemon juice. Glaze the cake with this syrup, cut and serve.

Video: Κέικ λεμονιού με σοκολάτα Παυλίδου υγείας με λεμόνι. by Themis Efthimoudis