Lemongrass is the same as lemongrass or lemongrass. That long “grass” that grows in clumps and has an incredible smell, do you know which one? #tacanogoogle
My mother and I tested this cake together and it was delicious! Think of a sensational aroma! Indescribable! Write it down:
Blend in a blender (use a 200ml measuring cup):
- 15 lemongrass leaves, chopped
- 1 cup of milk
- Juice of 1 large Tahiti lemon (before squeezing, scrape off the skin and set aside)
Strain and return to the blender glass. Then add:
- 1/2 cup of oil
- 3 eggs
- 2 cups of sugar
- 2 cups of wheat flour
Beat well and finally add: 1 tablespoon of baking powder and the reserved lemon zest. Mix quickly as the yeast cannot be beaten too much to avoid losing its properties.
Bake in a greased and floured pan. Preheated medium oven.
*Time can vary greatly depending on the brand of your oven. Test by inserting a toothpick into the center of the cake, if it comes out clean, the cake is baked, but be careful: only open the oven to test after 30 minutes so the cake doesn’t deflate.
If you want a simpler cake, you can stop here, but if you want to make a frosting that is very sour and combines perfectly, beat 1 egg white until it is very firm (my mother uses a manual whisk), add a cup of sugar, the juice of one more lemon and mix gently. Sprinkle the lemon zest on top.
This icing becomes dry after a while, but it doesn’t become as brittle as the one made with icing sugar and lemon.
I can say it’s delicious, folks! Do it!
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