Eggs and dairy products are not used in this recipe. The lean Willow cake turns out delicious without them. The dough is kneaded in fruit juice with the addition of vegetable oil. The zest gives the dessert a pleasant subtle aroma of citrus.
Ingredients
- Flour - 300 g
- Sugar - half a glass
- Juice (with pulp) – 250 ml
- Vegetable oil - half a glass
- Orange peel - 0,5 tsp.
- Baking soda - 0,5 tsp.
- Baking powder - 0,5 tsp.
- Salt - at the tip of the knife
- Powdered sugar - 3 art.l.
- Water - 250 g
- Flour - 100 g
- Lemon juice - 100 ml
- Lemon zest - 1 tsp.
Step-by-step cooking recipe
Mix the sifted flour, sugar, baking powder, salt, soda and orange zest.
Add oil, juice and mix.
Pour the dough into two molds and bake at the same time. 35-40 minutes at 180 degrees is enough.
Cool the finished cakes and take them out of the mold. Trim the edges or bottom to make a crumb for decoration.
In a dry frying pan, fry the flour for 2-3 minutes and cool.
Separately mix the water with lemon zest, powdered sugar and vanilla. Boil for 2 minutes.
Strain through a strainer to remove solid particles.
Return the broth to the fire, pour in the fried flour and mix. Simmer until the cream becomes thick.
Assemble the cake by smearing the cakes with cooled cream.
Smear the remnants of the cream on top and sides, sprinkle with crumbs. Before serving, a lean Willow cake should certainly stand for a couple of hours in the refrigerator.
