Terasa kesegaran setiap keping roti yang dibakar apabila digabungkan dengan buah raspberry. Lebih-lebih lagi disempurnakan dengan minyak Ghee Vanaspati. Satu kelainan yang cukup enak untuk dicuba.
Bahan :
250 gm Tepung pelbagai guna
1 sk Serbuk penaik
½ sk Baking soda
240 gm Ghee Vanaspati
1500 gm Gula halus
4 biji Telur
1 sk Jus Lemon
60 ml Susu
60 gm Rasberi
1 sk Esen vanilla
Hiasan :
1 cawan Gula Aising
5 sb Susu
1 sk Hirisan Lemon
Rasberi
Cara :
- Panaskan oven pada suhu 170’C dan griskan loyang roti bersaiz 8”.
- Dalam mangkuk, putar semua bahan kering dan tambahkan rasberi dan putar sebati.
- Dalam mangkuk lain, putar gula dan Ghee Vanaspati sehingga berkrim. Kemudian tambahkan telur dan esen vanilla.
- Campurkan kedud-dua bahan. Masukkan susu jika terlalu pekat.
- Masukkan adunan ke dalam loyang dan bakar selama 25 minit.
- Sementara kek sejuk, sediakan hiasan dengan putar gula aising, hirisan lemon dan susu sehingga berkrim.
- Tuangkan ke atas kek dan hiaskan bersama rasberi.
Ingredients :
250 grams all purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
240g Ghee Vanaspati
1500g granulated sugar
4 eggs
1 teaspoon fresh lemon juice
60 ml milk
60 g raspberries
1 teaspoon vanilla
Garnishing:
1 cup Icing sugar
5 tbsp Milk
1 tsp Lemon rind
More raspberries
Method :
- Preheat oven at 170’C and grease and line a n 8” loaf pan
- In a mixing bowl, sift all the dry ingredients. Add the raspberries and coat it well with the flour
- In another bowl, cream the sugar and Vanapsati Ghee till creamy, add eggs and vanilla
- Combine both mixtures and mix well to combine. Add milk if too thick
- Pour the mixture in prepared pan and bake in oven for 25 minutes or until skewer comes out clean.
- While letting it cool, prepare the lemon glaze by mixing the icing sugar, lemon rind and milk until smooth.
- Pop the cooled loaf cake on a serving plate and drizzle the prepared glaze and decorate with more raspberries
- Serve a slice with a hot cup of tea!