• Rice Flour Lemon Cake

考案 00分

Rice Flour Lemon Cake

A nice summer refreshment with fluffy mouthfeel and refreshing lemon aroma.

Ingredients (Lemon Cake 6 pcs)

Handmade Rice Flour Pancake
40 g
Egg
1 pc
Almond Poodle
10 g
Unsalted Butter
40 g
Lemon Zest
0.5 pc
Lemon Juice
10g

A

Sugar
30 g
Honey
10 g
Pinch of Salt

<Finishing>

Icing Sugar
60 g
Lemon Juice
12 g

MUJI Product

Handmade Rice Flour Pancake

Preparation Beforehand

・Lightly coat the cake mould with a thin layer of butter and sprinkle with flour.

・Melt the butter in the microwave.

・Prepare 80°C hot water.

・Preheat the oven to 180°C.

Directions(Approx. 120 minutes)

  1. Add the egg and ingredients of (A) in a small mixing bowl and set over 80°C hot water. Whisk with an electric hand mixer until it stands and turns white; slow down to get a smooth texture.
  2. Add Handmade Rice Flour Pancake and almond powder to Step (1) and mix with a silicone spatula.
  3. Mix lemon zest, melted butter and lemon juice until glossy and slowly fall off the spatula in ribbons.
  4. Pour the batter into the cake mould until 90% full; tap the baking tray once to remove the air bubbles. Bake in a 180°C oven for 10 to 15 minutes.
  5. Immediately after baking, “drop” the cake from a vertical distance to remove the hot air inside and let it cool on the rack. Wrap the cooled cake with plastic wrap to keep it moist.
  6. Mix the icing sugar and lemon juice; turn the lemon cake upside down and evenly coat the surface.
  7. Bake in an oven preheated to 200°C for 2 minutes to allow the sugar to crystallize.
  8. After the cake has cooled, decorate with lemon zest and enjoy.