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Main Ingredients | Refined flour, Lemon |
Cuisine | Fusion |
Course | Desserts |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Orange and Lemon Fondant Tea Cake
- 2 tablespoons Refined flour
- 1 tablespoon Lemon
- 1¼ cups + for dusting refined flour
- 1½ cups + for greasing butter
- 2½ cups castor sugar
- 1 teaspoon vanilla essence
- 1½ cups almond paste
- 3 eggs
- 1 teaspoon baking powder
- 1 orange
- Fondant
- 8 egg whites
- Juice of ¼ lemon
- 8 cups icing sugar
Method
- Preheat oven at 180°C. Line a 7-inch round cake tin by greasing with little butter and dusting with little flour.
- Cream together butter and castor sugar in a bowl till light.
- Add vanilla essence and whisk well. Add almond paste and whisk till smooth.
- Add eggs and whisk again till well blended.
- Add orange rind and lemon rind and whisk again till well blended.
- Add refined flour and fold lightly till well mixed. Add baking powder and mix well.
- Pour the batter in the lined cake tin and put it in the preheated oven. Bake for 18-20 minutes.
- To make fondant, combine egg whites, lemon juice and icing sugar in a bowl and mix well. Beat with an electric beater till well blended.
- Peel the orange and cut into slices.
- Remove cake from oven and demould. Cool to room temperature.
- Spread fondant on the cake and garnish with orange slices. Serve.
Nutrition Info
Calories | 9692 |
Carbohydrates | 1455.2 |
Protein | 106.3 |
Fat | 381.8 |
Other Fiber | Vitamin b12- 3.2mcg |
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