Dr.Oekter Tarte Au Citron
Cake Mix: Sugar, Wheat Flour, Vegetable Oil Powder (Vegetable Oil, Dried Glucose Syrup, Milk Protein), Stabilisers: Sorbitol, Trisodium Diphosphate; Raising Agents: Disodium Diphosphate, Sodium Bicarbonate; Maltodextrin, Emulsifiers: Lactic Acid Esters of Mono- and Diglycerides of Fatty Acids, Polyglycerol Esters of Fatty Acids, Skimmed Milk Powder, Dried Glucose Syrup, Salt, Gum Arabic, Flavouring, Sugar Decoration: Sugar, Wheat Starch
Preparation & Storage
- Prepare: 10 minutes.Cook: 20 minutes.STEP 1- Prepare.1. Preheat oven to 180°C (160°C fan assisted)/350°F/Gas mark 4.2. Unfold the parchment paper, draw around the bottom of your cake tin and cut out the circle. Grease cake tin and place parchment circle in bottom of tin.STEP 2 - Mix.1. Whisk together cake mix, melted butter and eggs in a bowl until smooth.STEP 3 - Bake.1. Pour the mix into the cake tin and place in the oven on top shelf for 20-24 minutes (adjust time for different tin sizes).2. After 20 minutes, test cake by inserting a clean sharp knife into the centre. If the mixture is still liquid, return cake to oven for a further 2 minutes and repeat the test. If mixture sticks slightly to the knife, the cake is ready.3. Remove cake from oven and allow to cool on a rack for 10 minutes. Sprinkle with icing sugar just before serving.BAKING TIN SIZE 8-inch (20cm) BAKING TIME 26-30 minutes.BAKING TIN SIZE 9-inch (23cm) BAKING TIME 22-26 minutes.BAKING TIN SIZE 10-inch (25cm) BAKING TIME 20-24 minutes.All appliances vary. These times are given as guidelines only.Why not try...Lemon Tarte with Cassis Sauce.Make Tarte as directed. Blend 2 x 290g cans of blackcurrants in juice&4tbsp of icing sugar until smooth. Sieve the sauce to remove seeds. Serve the Tarte with the blackcurrant sauce, crème frâiche and a dusting of icing sugar.
Store in a cool, dry place. Once baked, store cake in an airtight container.
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