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Receta Lemon Coriander Seed Cake

Name: Lemon Coriander Seed Cake
Ingredients: 2 c. all-purpose flour; 2 tsp baking pwdr; 1/2 tsp salt; 1/2 c. (1 stick) unsalted butter, at room temperature; 2 Tbsp. finely grated lemon zest; 1 c. sugar; 2 lrg Large eggs; 2 tsp grnd coriander; 1 tsp grnd mace; 3/4 c. lowfat milk; 1/2 c. dry currants; 2 tsp caraway seeds Lemon butter (recipe follows, optional)

de Global Cookbook

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Ingredientes

2 c. all-purpose flour
2 tsp baking pwdr
1/2 tsp salt
1/2 c. (1 stick) unsalted butter, at room temperature
2 Tbsp. finely grated lemon zest
1 c. sugar
2 lrg Large eggs
2 tsp grnd coriander
1 tsp grnd mace
3/4 c. lowfat milk
1/2 c. dry currants
2 tsp caraway seeds Lemon butter (recipe follows, optional)

Direcciones

Position a rack in middle of the oven and heat the oven to 350 degrees.
Butter and flour a 4 1/2-by-8 1/2 inch loaf pan. Sift together the flour, baking pwdr and salt into a medium bowl.
Beat the butter and zest with an electric mixer on medium speed in a large bowl till light and fluffy. Add in the sugar, Large eggs, coriander and mace and beat till smooth. Add in half of the lowfat milk and beat till just blended.
Reduce the speed to low, add in the flour mix in 2 batches, scraping down the side of the bowl, and beat just till blended. Add in the remaining lowfat milk and beat just till blended. Stir in the currants and the caraway seeds with a rubber spatula. Transfer the mix to the prepared pan and smooth the top.
Bake for 65 to 70 min, till a wooden pick inserted in the center comes out clean. Let cold in the pan on a wire rack for 10 min and turn out onto the rack to cold to room temperature.
To serve: Cut into thin slices, serve with lemon butter, if you like. (The tea bread will keep, tightly wrapped, at room temperature for up to 3 days.
Lemon butter: Stir together in a small bowl till combined well: 1/2 c. (1 stick) unsalted butter at room temperature 1 tsp. confectioner's sugar1 tsp. finely grated lemon zest1/4 tsp. pure vanilla extract