A classic refreshing combination of mint and citrus specially for those who are tired of fruit, berry and chocolate muffins.
It is necessary
- - 110 g of sugar;
- - 1 egg;
- - 35 g butter;
- - 25 g of sunflower oil;
- - 0.5 tsp soda;
- - 0.5 tsp opener;
- - 160 g flour;
- - a bunch of fresh mint;
- - 1 tsp lemon peel;
- - 35 ml of lemon juice;
- - 75 g sour cream.
- Syrup:
- - 50 ml of lemon juice;
- - 50 ml sugar;
- - 2 tbsp. "Limoncello".
Instructions
Step 1
Prepare a 6x25 cm cake pan (grease it with butter and lightly dust it with flour) and set the oven to heat up to 170 degrees with convection mode.
Step 2
Melt the butter in a water bath or microwave and set aside to cool.
Step 3
Whisk the egg and sugar at high rpm until the sugar is completely dispersed (about 3 minutes). Then add both types of oil, sift through the flour with baking powder and baking soda and mix the same amount, but already at low speeds.
Step 4
Chop the mint with a knife and add to the rest of the ingredients together with lemon juice and sour cream. Mix for another minute, pour into the prepared form and put in a hot oven for 35 minutes: the toothpick, with which we will check the readiness, should come out of the cake dry.
Step 5
While the cake is baking, start making the syrup. To do this, mix in lemon juice with sugar in a small saucepan, bring to a boil and keep it on low heat for another minute. Remove from the burner, pour in "Limoncello", stir.
Step 6
Allow the finished cake to cool in the mold for about 5 minutes, and then turn it over on the wire rack, pierce it with a toothpick in several places and soak it with syrup. Then you can cover with your favorite fondant or simply sprinkle with powdered sugar, if you wish, and serve.
