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Peasant cake with lemon glaze
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Ingredients
Directions
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Preheat the oven to 175ºC. Beat the butter lightly with the basterd and vanilla sugar.
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Beat the eggs in another bowl lightly with the lemon zest and a pinch of salt. Beat the egg mixture for 1 minute through the butter mixture.
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Add the flour in parts and pour the buttermilk. Beat everything for at least another 3 minutes until a light batter.
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Pour the batter into the cake tin and bake the cake in the oven for 50-60 minutes. If necessary, stick a stick in after 50 minutes; when the skewer comes out dry, the cake is cooked. Allow the cake to cool completely on a grid.
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In the meantime, stir in the icing sugar with 3-4 tablespoons of lemon juice to a thick, running glaze.
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Pour the glaze over the cake and spread with the back of a large (palette) knife. Let the glaze harden.
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Nutrition
530Calories
Fat35% DV23g
Protein12% DV6g
Carbs25% DV74g
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