Plumcake with Lemon Custard

1 comment

280 gr of wholegrain flour
140 gr of sugar
1 pinch of salt
baking powder (for the quantity follow the instructions on the package)
20 gr of corn starch
1 lemon (zest and juice)
60 gr of mixed seeds oil
250 gr of veg milk
For the icing:
250 ml milk, vanilla
2 heaped tablespoons of icing sugar
1 lemon (zest and juice)
2 leaves of lemon verbena
To decorate:
1 lemon
4 heaped tablespoons of sugar

Preheat oven to 180°C.
In a bowl, pour the dry ingredients (flour, sugar, baking powder, salt, grated rind), and all the liquid in a jug  (juice, milk, oil).
Combine them, stir and mix well to avoid lumps.
Pour the mixture into a mold and bake for about 30-40 minutes.
For the glaze, heat the milk in a saucepan with the lemon peel, cut into strips, and verbena; bring to a boil and turn it off. In a bowl, pour the lemon juice and sugar and beat it with a whisk to dissolve; add the milk a little at a time (watch out for lumps!). Place it on the heat again until it reaches the desired consistency (just a few minutes). I recommend you leave it pretty liquid, as it gets thicker once cooled.
To decorate, caramelize sugar, add the lemon slices and “cook” them 1/2 minutes on both sides.
Cover the plum cake with the warm cream, decorate with the caramelized lemon slices, upon which you’ll pour the remaining cooking liquid.
Great for tea time. Have a nice day!

Chef: Barbara from VeganBlog

  1. ascanio 18 June 2011 at 07:43

    This is beautiful! I’m looking for a cake for my girlfriend’s brithday, this is really good

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