Este bolo de limão e frutos silvestres é uma verdadeira delícia, combinando na perfeição o ácido do limão com a doçura dos frutos do bosque. É um bolo húmido, fofo e cheio de cor, ideal para um lanche, uma sobremesa ou para celebrar uma ocasião especial. A sua simplicidade torna-o perfeito para qualquer pasteleiro, e o glacé de limão no final dá-lhe um toque extra de frescura e elegância.
Ingredientes
- 5 Ovos
- Raspa de 2 Limões
- 150g Açúcar Branco
- 200g Manteiga de Vaca
- 1 colher chá fermento
- 125g frutos vermelhos (usei congelados)
- 280g farinha trigo para bolos
- Manteiga e farinha de trigo q.b. para preparar a forma
- 5 c.s. de açúcar em pó
- 1 c.s. de sumo de limão
Preparação
- Pré aqueça o forno a 180ºC. Unte uma forma com manteiga e polvilhe com farinha.
- Bata os ovos com o açúcar até obter uma mistura fofa e esbranquiçada.
- Junte a raspa dos limões e a manteiga derretida e misture.
- Adicione a farinha peneirada e o fermento.
- Adicione os frutos vermelhos e com uma colher envolva-os na massa sem esmagar.
- Coloque o bolo no forno durante 25-35 min ou até o palito sair seco.
- Deixe arrefecer antes de desenformar.
- Para preparar o icing: Misture o açúcar em pó com o sumo de limão até desfazer os grumos e regue o bolo.
Ready for a perfect slice of zingy, fruity goodness? Here’s the English recipe for you.
Lemon and Wild Berry Cake
This Lemon and Wild Berry Cake is a true celebration of vibrant flavours. It strikes a beautiful balance between the zesty, bright notes of fresh lemon and the sweet, slightly tart burst of mixed berries. The result is a wonderfully moist and tender cake, perfect for an afternoon tea, a simple dessert, or a weekend baking project. Its cheerful, speckled appearance makes it a joy to look at and even better to eat.
One of the great things about this recipe is its versatility. It works wonderfully with frozen berries, which means you can enjoy a taste of summer all year round. Using frozen berries straight from the freezer can also help prevent them from sinking to the bottom of the batter. Tossing them in a little flour before folding them in, as suggested in many recipes, is another great trick to ensure they are evenly distributed throughout the cake[1].
The final touch of a simple lemon glaze adds an extra layer of citrusy flavour and a beautiful, professional-looking finish. Just be sure to let the cake cool down before drizzling the icing over it, so it sets nicely instead of melting into the sponge. This cake is delicious on its own but also pairs wonderfully with a dollop of clotted cream or a scoop of vanilla ice cream.
Ingredients
- 5 Large eggs
- Zest of 2 lemons
- 150g Caster sugar
- 200g Butter, melted
- 1 tsp baking powder
- 125g mixed berries (frozen or fresh)
- 280g plain flour (or cake flour)
- Butter and flour, for greasing the pan
For the Icing:
- 5 tbsp icing sugar
- 1 tbsp lemon juice
Method
- Preheat the oven to 180°C (160°C Fan / Gas Mark 4). Grease a loaf or round cake tin with butter and dust it with flour[2].
- In a large bowl, beat the eggs with the caster sugar until the mixture is pale, fluffy, and has increased in volume[3].
- Gently mix in the lemon zest and the melted butter.
- Sift in the flour and baking powder, and fold gently until just combined. Be careful not to overmix[4].
- Add the berries to the batter and use a spoon or spatula to gently fold them in, trying not to crush them.
- Pour the batter into the prepared tin and bake for 25-35 minutes, or until a skewer inserted into the centre comes out clean[5].
- Allow the cake to cool in the tin for about 10 minutes before turning it out onto a wire rack to cool completely.
- To prepare the icing, mix the icing sugar with the lemon juice until all the lumps are gone and you have a smooth, drizzly consistency. Drizzle it over the cooled cake[6].