Hello steemians, today I will be sharing one of my most recent recipes. What is better than a Friday night cake filled with simple and delicious ingredients.
I have duplicated the recipe here as I was making the cake for a large number of people but it works just as well at half the size.
I really like this recipe because it is original and doesn’t take long to make. I hope you get to try this recipe out!
Ingredients-
Cake
160g olive oil
Rind of 1 lemon
150g sugar
6 eggs
400g plain flour
240g kefir yogurt or yogurt
2pinches of salt
2tbs of baking powder
Icing
140g butter
280g icing sugar
2 Tsp instant coffee diluted in 1 tsp boiling water
Method -
Preheat oven to 180C/355F then grease a cake tin medium size and set aside. Add in your lemon zest along with your sugar and then mix with a food processor until the sugar is ground. Best eggs into the sugar mixture until well combined, add the flour along with yogurt/kefir olive oil and salt. Beat until well combined, then add your baking powder and then beat lightly until the baking powder is incorporated.
Place mixture into prepared cake tin and bake for 30minutes or until a skewer comes out clean.
When cake is baked allow the cake to cool in the cake tin for approx 10 minutes before transferring onto cooling rack to cool completely.
Whilst the cake is cooling prepare the icing.
Icing -
Beat all of the butter with half of the sugar until it is all combined then add the rest of the sugar until it’s light and fluffy. At the end add all of the coffee dilution. If you want a stronger coffee taste add more dilution. Place the icing in the fridge whilst the cake cools down to firm it up a little.
Decoration -
Once the cake has cooled down it can be levelled off to create a nice flat, even surface or left as it is if you prefer a more rustic, homemade look (I used the excess trimmings to decorate the cake after icing it). Take the icing from the fridge and spread on top of the cake using a pallet knife to make a nice smooth, even surface. If the icing is a little to hard from the fridge you can beat it a little to soften it up to a spreadable consistency.
I then used some shaped cookie cutters to create decorations to place on top of the iced cake as you can see in the images. This cake is best kept chilled to keep the icing firm but will be okay out of the fridge for a few hours.
This is how my cake turned out!
This cake was made for my grandma’s 58th birthday🎂❤️
Thankyou! ❤️
