Lemon and strawberries plumcake

Lemon and strawberries plumcake

This recipe is truly easy to make, and it’s perfect for any one. It’s light, gluten free and lactose free. You couldn’t ask for more… or could you? Yes, very very little fat.

This is a double version as you can also bake it with plain flour, and the faste remains just the same, it twill only brown a bit more.

The ingredients are super easy to find:

  • 3 eggs
  • 130 gr plain sugar
  • 50 gr vegetable oil
  • 200 gr flour (or 210 grams of rice flour for a glutenfree version)
  • 60 gr potato starch
  • 8 gr raising powder
  • 1 organic lemon (you will need the zest and the juice)
  • 200 gr strawberries

Put into a blow the eggs and the sugar and whisk until soft and stiffen, then add the juice and the zest of the lemon, and the oil. Whisk again and then start putting the flours into the mixture. Avoid lumps.

Put the dough into a baking tray for plumcakes and bake for 35 minutes at 170 degrees (preheated).

When it’s cold dust it with caster sugar, if you like.

This is the perfect cake for a nice and light breakfast. Enjoy!

Banana bread

Banana bread

This recipe comes directly from Canada , and I thank Lorena for the tip.
I have developed a sort of aversion for cakes based on bananas, but I must say this recipe satisfied me, at last!
Besides it’s ridiculously easy and it is a good alternative for breakfast. The ingredients are few:
3 ripe bananas
76 gr melted butter
292 gr flour
220 gr brown sugar
cinammon and nutmeg (to your taste)
1 egg
1 teaspoon vanilla powder
1 teaspoon baking powder

Put in a bow the squashed bananas (it’s also good to calm your nerves!), the sugar and the butter. Whisk well then add the egg, the vanilla and the baking powder. then add the cinammon and the nutmeg to your taste (I don’t like nutmeg, I just used cinammon, one teaspoon approximately). Whisk again and then incorporate the flour little by little.
Pur the dough in a baking pan covered with greaseproof paper and bake from 45 minutes to an hour approximately. Check well using a toothpick, as the baking times depends on how moist the bananas are (this time it took more than an hour, after 45 minutes the dough was still partially raw).

If you want to try this recipe, send me the pic of your final result in the comments below.