Sylvius Kitchen - Chec pufos cu lamaie si afine/Fluffy lemon and blueberry loaf cake

Chec pufos cu lamaie si afine/Fluffy lemon and blueberry loaf cake

Ingrediente:

– 3 oua;
– 150 grame zahar;
– 100 mL ulei;
– 150 grame iaurt grecesc;
– coaja rasa de la 1 lamaie;
– 2 linguri zeama de lamaie;
– 200 grame faina;
– 10 grame praf de copt;
– 1 praf de sare;
– 150 grame afine proaspete;
– 1 lingura faina pentru afine;
– zahar pudra pentru decor (optional).

Timp de preparare: 1 ora

Portii: 10 felii

Mod de preparare:

Preincalzeste cuptorul la 170–175°C. Tapeteaza o forma de chec cu hartie de copt. Bate ouale cu zaharul timp de 4–5 minute, pana cand compozitia devine deschisa la culoare si usor spumoasa. Adauga treptat uleiul, apoi iaurtul, coaja de lamaie si zeama de lamaie. Amesteca scurt, doar pana cand ingredientele se omogenizeaza. Separat, amesteca faina cu praful de copt si sarea. Incorporeaza ingredientele uscate in compozitia lichida, folosind miscari lente. Tavaleste afinele printr-o lingura de faina, apoi adauga-le in aluat. Amesteca foarte usor, pentru a nu le zdrobi. Toarna compozitia in forma de chec si coace timp de 40–50 de minute, pana cand trece testul cu scobitoarea. Lasa checul in forma timp de 10 minute, apoi scoate-l pe un gratar. Dupa ce s-a racit complet, pudreaza-l cu zahar.

Bon appétit!

Ingredients:

– 3 eggs;
– 150 g sugar;
– 100 mL vegetable oil;
– 150 g Greek yogurt;
– Finely grated zest of 1 lemon;
– 2 tablespoons lemon juice;
– 200 g all-purpose flour;
– 10 g baking powder;
– 1 pinch of salt;
– 150 g fresh blueberries;
– 1 tablespoon flour, for coating the blueberries;
– Icing sugar, for decoration (optional).

Preparation time: 1 hour

Servings: 10 slices

Method of preparation:

Preheat the oven to 170–175°C. Line a loaf tin with baking paper. Beat the eggs and sugar for 4–5 minutes, until the mixture becomes pale and slightly foamy. Gradually add the oil, followed by the Greek yogurt, lemon zest, and lemon juice. Mix briefly, just until combined. In a separate bowl, combine the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using slow movements. Coat the blueberries with one tablespoon of flour, then add them to the batter. Fold them in very gently to avoid crushing them. Pour the batter into the prepared loaf tin and bake for 40–50 minutes, or until a toothpick inserted into the centre comes out clean. Leave the cake in the tin for 10 minutes, then transfer it to a wire rack. Once completely cooled, dust it with icing sugar.

Bon appétit!

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