Gâteau au Citron
I was in a town of Speyer, Germany with a group of friends one day when we sat down for a coffee. To accompany our coffee, we picked a piece of what the waitress called ‘yoghurt cake’. It was amazingly flavourful and moist but light with fruit toppings. When I saw this recipe at Orangette, I wondered if it was the same cake.
The result is a moist sponge cake which keeps its texture for days without refrigeration. It’s very easy to make, too, with minimal amount of utensils. I used only a bowl and a wooden spoon to mix the batter.
Following the suggestion from one of the commenters, I topped the lemon juice glaze with chocolate ganache for a chocolate treat (an overkill, I know, but I can’t resist the thought of citrus and chocolate). I’ll probably try the fruit version soon, given the abundance of beautiful little berries in summer.
Ingredients: (continue…)
