普羅旺斯的天空下 Living in Provence

因為星期一早上突然有客人來家裡喝茶, 所以便想用最簡單的方式和家裡現有的材料來做一塊茶蛋糕 (*澳洲一般傳統的茶蛋糕多是以香料, 如肉桂粉、肉豆蔻、糖、麵粉、蛋及奶油為材料) 但是因為家裡沒有所需的香料, 所以我就臨時起意加了一點磨碎的檸檬皮及覆盆子, 做了一塊非傳統的茶蛋糕...

烤箱預熱至170度C
模具塗上奶油並灑上麵粉

100公克 無鹽奶油, 室溫放置稍軟
200公克 細砂糖加另一大匙, 稍後加入蛋白霜用
4 顆有機雞蛋, 蛋黃蛋白分開
155公克 有機中筋麵粉
2茶匙 泡打粉
1顆黃檸檬的皮, 磨碎
150公克 覆盆子
一小搓海鹽

搭配的香草糖漿:
60 ml 水
60公克 細砂糖
半支香草夾

1.  將奶油和砂糖均勻混合,用力打發(意旨: 將空氣打入)直到呈現乳脂狀(creamy and light)

2.  加入蛋黃, 一次一顆, 待每顆蛋黃均勻的被吸收再加入另1顆

3.  加入檸檬皮攪拌均勻

4.  在一大碗中將麵粉、泡打粉和一小搓海鹽均勻混合

5.  在另一乾淨的碗中將蛋白半打發(soft peaks), 然後加入一大匙的砂糖後再繼續打至全打發 (very firm)

6.  將麵粉混合物篩至放有奶油和糖的碗中, 然後攪拌均勻

7.  先加入一半的打發蛋白至蛋糊中, 然後輕輕的折入 (fold), 剩下的蛋白也用同樣的方式直到混合均勻

8.  折 (fold)入覆盆子

9.  將蛋糕糊倒入模具中, 然後烤30~45分鐘(測試蛋糕是否已烤好, 可使用一竹籤或金屬籤, 插入蛋糕中心, 金屬籤取出若無蛋糊沾覆即可)

先讓蛋糕在模具中冷卻30分鐘後才可脫模

趁蛋糕在冷卻中, 可以來製作香草糖漿：

在一小鍋中加入水、糖、香草夾

將糖攪拌至溶化, 並用小火將糖漿將煮至即將焦化即可熄火(但並不是製作焦糖)

此蛋糕有兩種方式享用：
第一個方式是可以用叉子在蛋糕的表面上穿刺數下, 然後將糖漿到上去(此時蛋糕還不能脫模), 讓糖漿慢慢的滲入蛋糕約20分鐘後才脫模

第二個方式是將蛋糕切片直接將糖漿倒上去

English Version

Raspberry & lemon zest teacake

I had some unexpected guests over for tea on Monday morning so I thought a simple teacake (Oz version) would do the trick.  A quick look into the pantry and realised there were not enough spices for a traditional teacake so I've decided to use what I had and voila, a not so tradition raspberry & lemon zest teacake.

Preheat the oven to 170C

Grease and dust a 24 cm springform cake tin

100g unsalted butter
200g caster sugar + 1 tablespoon for the egg whites
4 organic eggs, separated
155g organic plain flour
2 teaspoons baking powder
zest of 1 lemon
150g raspberry
pinch of salt

To serve with a vanilla infused syrup
60 ml water
60g caster sugar
half of a vanilla bean

1.  Cream the butter and sugar until light and fluffy.
2.  Add the egg yolks, one at a time.  Make sure it is well mixed after each addition.
3.  Add the lemon zest and mix well.
4.  Mix well the flour, baking powder and a pinch of salt in a large bowl.
5.  Whisk the egg whites in a clean bowl until soft peaks; add 1 tablespoon of sugar and continue whisking until very firm.
6.  Sift the flour mixture over the creamed butter and mix well.
7.  Spoon half of the egg whites and fold into the batter.  Repeat with the other half until well incorporated.
8.  Fold in the raspberry.
9.  Pour the mixture into the cake tin and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
Let the cake rest in the tin for 20-30 minutes before turning it out.

While the cake is cooling, put the sugar, water and vanilla bean in a small saucepan over a low heat.  Stir until the sugar dissolves.  Boil the mixture until it just starts to caramelize.

Here are two ways to enjoy this cake:
Use a skewer to poke evenly over the cake and then pour the syrup over and let it sit for 20 minutes until the syrup is soaked into the cake.
Or simply slice the cake and pour over the syrup.