Description
Recipe from the book Jamie Oliver's "My Italy". First of all, this pie had me at the simplicity and speed of preparation. No need to use mixer, enough spoons and bowls. No need to separate the whites from the yolks and beat separately. Cool, agree? How to write about this cake, Mr. Oliver: "... I am ready to swear that they wouldn't put him in the book if he hadn't been so exceptional!" I agree 100! Pie extraordinary.
Ingredients
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Flour
250 g
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Butter
125 g
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Sugar
200 g
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Chicken egg
2 piece
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Lemon
0.5 piece
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Yeast
1 tsp
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Pine nuts
50 g
Cooking
This recipe is from an Italian girl named Sarah, with whom the author met during his travels in Italy. "Cake Sarah from Tuscany", so named this recipe in the book. I think it's still a cake... Let it be lemon pie from Sarah. No matter how to name this dessert. The important thing is that it is incomparable. Made such an impression that five days I baked it three times!
Beat eggs with sugar with a spoon or whisk.
Add the zest and the juice of half a small lemon.
Pour the sifted flour, yeast and softened butter.
Stir the batter until smooth.
The bottom of the form for baking (diameter 20 cm) to lay baking paper. Boca grease butter oil. Put the dough in shape, smooth.
Put in a warm place for 10-15 minutes (this step in the recipe was not my add, after all the yeast needs to "earn") from the Top to spread out the pine nuts.
Bake pie in preheated to 180°C oven for 35-40 minutes. Pie should be well brown and slightly rise. Ten minutes cool cake in the form, then remove from form and cool pie completely. You can sprinkle it with icing sugar. You're done! At night I advise you to remove the cake in the fridge, covering it with foil or a lid the right size.
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