Bolo de limão com sementes de papoila • Lemon cake with poppy seeds

Segui a receita dela à risca e tornou-se num dos meus bolos favoritos. É extremamente leve, fresco e super saboroso. Obrigada minha querida pela sugestão. Toda a gente adorou este bolo, foi um sucesso.

I followed her recipe to the dot and it turned into one of my favourite cakes. It’s extremely light, fresh and super tasty. Thank you, my dear, for the suggestion. Everybody loved this cake. It was a success.

Ingredientes para o bolo:

420g de farinha sem fermento
350g de açúcar refinado
4 ½ colheres (chá) de fermento em pó
½ colher (chá) de sal
3 colheres (sopa) de sementes de papoila
220g de manteiga sem sal (temperatura ambiente em pedaços graúdos)
1 ¼ chávenas (300ml) de buttermilk
5 claras grandes Casca de 2 limões (só parte amarela)

Preparação do bolo:

Pré-aqueça o forno a 180°C.
Unte com manteiga duas formas redondas de 20cm de diâmetro, forre os fundos com um círculo de papel manteiga e unte o papel.
Triture as cascas de limão. Retire e reserve.
Misture a farinha, o açúcar, o fermento, o sal e as sementes de papoila no copo e misture – 45seg /vel5.
Junte a manteiga, as raspas de casca de limão e 1 chávena de buttermilk aos ingredientes no copo e bata novamente em velocidade baixa até incorporar os ingredientes. Aumente para a vel8 e bata por 1-2 minutos para deixar a massa mais leve.
Numa tigela média, misture as claras e o ¼ chávena de buttermilk restante, misturando bem com um garfo. Junte esta mistura à mistura do copo e misture, raspando as laterais do copo, batendo apenas até incorporar.
Divida a massa entre as formas preparadas Asse por 25-30 minutos ou até que os bolos estejam assados (faça o teste do palito).
Deixe-os na forma por 10 minutos retire e deixe arrefecer completamente.

• Recheio lemon curd •

Ingredientes:

160gr açúcar
2 limões
60gr manteiga
2 ovos

Preparação lemon curd:

Coloque no copo o açúcar e pulverize 20seg/vel9.
Junte as cascas de limão (só a parte amarela) e rale 15seg/vel9.
Adicione a manteiga, o sumo dos limões e programe 1min/vel2.
Numa taça à parte bata os ovos e misture no copo e bata 10seg/vel4.
Programe 7min/8oº/vel2. Retire e deixe arrefecer.

• Cobertura cream cheese •

Ingredientes:

115 grs de manteiga
230 grs de queijo creme (tipo philadelfia)
230 de açúcar

Preparação cream cheese:

Com o copo bem seco pulverize o açúcar. Baixe o açúcar que ficou nas paredes do copo com a ajuda de uma espátula. Coloque os restantes ingredientes no copo e misture até obter um creme fofo e homogéneo. Retire e leve ao frio para solidificar um pouco antes de barrar o bolo. Deve fazê-lo apenas quando o bolo estiver frio.

Ingredients for the cake:

420g plain flour
350g sugar
4 ½ teaspoons powdered yeast
½ teaspoon salt
3 tablespoons poppy seeds
200g unsalted butter (at room temperature in fat pieces)
1 ¼ cups (300ml) buttermilk
5 big egg whites
Zest of 2 lemons (only the yellow part)

Directions for the cake:

Pre-heat the oven at 180°C.
Grease two round cake pans about 20cm wide, cover the bottom in butter paper and grease the paper as well.
Grind the lemon zest. Remove and reserve.
Put the flour, the sugar, the yeast, the salt and the poppy seeds in a cup and mix – 45sec/sp. 5.

Add the butter, the lemon zest and one cup of buttermilk to the ingredients in the cup and whip again at low speed until all the ingredients are mixed together. Increase to sp. 8 and whip for 1-2 min to make the dough lighter.

In a medium sized bowl, mix the egg whites and ¼ cup of buttermilk with a fork. Add this mixture to the one in the glass and mix everything, scraping the cup’s walls and whipping just enough to join the ingredients.
Split the dough through the 2 cake pans. Bake for 25 to 30 minutes, or until the cakes are ready (do the chopstick test).
Let them in the pans for 10 minutes, remove and let cool down completely.

• Lemon curd filling •

Ingredients:

160g sugar
2 lemons
60g butter
2 eggs

Directions for lemon curd:

Put the sugar in the cup and pulverize 20sec/sp. 9.
Add the lemon zest (only the yellow part) and grate 15sec/sp. 9.
Add the butter, the juice of both lemons and set 1min/sp. 2.
In a different bowl whip the eggs, mix them in the cup and whip 10sec/sp. 4.
Program 7min/80°C/sp. 2. Remove and let it cool down.

• Cream cheese frosting •

Ingredients:

115g butter
230g cream cheese (of the Philadelphia kind)
230g sugar

Directions for cream cheese:

Make sure the cup is dry and pulverize the sugar. Using the spatula, scrap the sugar on the walls to the bottom. Add the remaining ingredients to the cup and mix until you get a fluffy and homogeneous cream. Remove and take to the fridge for it to harden a bit before spreading it over the cake. You should proceed to this operation only after the cake has cooled down.