but not for Valentine's Day but for my little blog, which has taken three years Saturday.
I wanted to write this post on that date but mysterious virus showed up Friday and I was lying in bed with fever of 39, which for someone who has never more than 37 you can imagine ... Okay, but I returned to the we ... and in the we ... and now here I am!
If I think that three years have passed since that day in a game where I began my adventure into the world of food blog with Nepitella seems incredible. Incredible that I am able to keep something for so long ... slowly opening the doors to you in my kitchen and trying strive for continuous improvement both from a culinary point of view that photo.
And so, as in all the birthdays that do not comply will be celebrating it with something sweet.
The inspiration for this cake I got it from her , and I must say that despite the absence of butter, eggs and cow's milk came out of something soft and delicious, as well as light light. I put the icing I make it even more delicious!
Cake frosted citrus
Ingredients for the cake
- 200gr 00
- flour 100g rice flour
- 150 g of sugar cane
- 50g corn oil 300g
- rice milk grated rind of one lemon
- grated rind of an orange
- zest of two tangerines
- half vanilla bean
- 16gr
- baking yeast 1 pinch of salt to the icing
- 150g icing sugar
- few drops of lemon juice a tablespoon
- hot
Sift the flours into a large bowl, add sugar a pinch of salt and baking powder. Mix well. Then combine the oil, milk, citrus peels and the seeds of the vanilla bean. Stir again to mix well and remove any lumps. Pour into a cake tin and bake at 180 degrees for about 45 '. Remove from the oven, unmold the cake and let cool completely on a wire rack.
Prepare the glaze by mixing the sugar with a tablespoon of water and lemon juice. Cover the cake and allow to thicken at room temperature.
to participate with this cake contest Cinzia citrus .
very good week everyone, and good to those who celebrate Valentine's Day:)
Martina
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