This week, I will give you recipes that all include fruit and taken form a recipe book by Stellios Parlioros, the best pastry and sweet chef in Greece today and maybe one of the best in Europe.
Ingredients:
3 eggs
175 grams sugar
75 grams fresh reduced cream
140 grams plain flour
1 teaspoon baking powder
50 grams of melted butter
20 ml rum
Zest of one lemon
Icing:
100 grams icing sugar Juice of one lemon
Method:
1. In a bowl beat the eggs, sugar and lemon jest
2. Add the cream and flour, baking powder and mix
3. Add the rum and the butter
4. In a buttered cake tin pour in the mixture
5. Bake in a preheated oven 200 C for 7 minutes then lower the heat to 170C and bake for a further 40 minutes
6. Mix the lemon juice with the icing sugar
7. Turn out cake while still hot and glace with icing with a brush
