Lemon and orange cake a la Martha Zwerg
February 3rd, 2019 | bread & pastries
Sometimes the simplest recipes are the best and quite often these are the old family recipes. So it is with this wonderful lemon and orange cake. Quickly prepared, let it steep overnight and it is as juicy and as fruity like no other cake – just perfect!
The recipe comes from the mother of my beloved captain, and she got it from the old “Cookbook of the Practical Housewife” by Martha Zwerg (No kidding about the name, it means “dwarf”). Today, our daughter is baking the lemon and orange cake. And so this recipe will probably make it into the next generation…
By the way, the dough is also perfect for muffin molds!
lemon and orange cake
(For a square springform of 24 x 24 cm – Note: allow the cake to steep overnight)
Tags: Leave me a message
“A star that carries your name”
Then its name would be Captain’s star. No, it’s a pizza star with bacon, pear and goat camembert. Super easy, super tasty, and if you use a ready pizza dough from the refrigerated section, it’s even a Fast Food.
read more
Tuna tartare with wasabi mayonnaise
A first class appetizer: finest tuna, marinated Asian style, on crisp cucumber – rounded off with wasabi mayonnaise, sesame and cress. Perfect for a finger food buffet or as a small appetizer.
read more
Onion-Bread Soup
The winner recipe: My onion-bread soup was the entrance ticket for this year’s Frankfurt book fair. The topic was how to use stale bread instead of throwing it away. This is my recipe for Frankfurt!
read more