This a lemon and yogurt cake i made this afternoon , very tasty

  Here is how i made it ! 

 1 1/2 cups cake flour 

 2 teaspoons baking powder

 1/2 teaspoon salt

 1 cup plain yogurt

 1 cup sugar 

3 eggs 

2 teaspoons grated lemon zest 1/2 teaspoon vanilla extract

 1/2 cup vegetable oil

 

For coating

   1 cup confectioners sugar

1/3 cup fresh lemon juice

1 Tablespoon water 

mix all well on the heat and pour over cake `

 Mix all the dry ingredients and put on the side  mix the eggs with sugar,oil ,yogurt,lemon zest and juice, after add the dry ingredients and mix all very well, put in a hot oven about 45 minutes   Mix the water with the sugar and pour over cake when cold.  Enjoy it

Hand made

• Some of my hand made bernies 

The making of my chanel black jacket

www.teresa-lopes.com

Risotto with almond meat balls

Lemon and cramberry cake

  For the cake:

 1 1/4 cups all-purpose flour
 1 tsp baking powder
 pinch of salt
 8 Tbsp. unsalted butter
, 1 cup sugar

 2 eggs
 1/3 cup sour cream
 1 Tbsp. finely grated lemon zest
 1 Tbsp. lemon juice
 1 1/2 cups fresh cranberries (for the cake and decoration)
 1/2 cup of nuts of your choice (optional)

  For the glaze:

 1/4 cup lemon juice
  1 cup confectioners’ sugar

   In a medium size bowl, whisk together flour, baking powder and salt. Set aside. In a separate bowl, whisk together sour cream, lemon zest, and lemon juice. Set this aside as well.  In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated.  Reduce mixer speed and alternatively beat in 1/3 of flour mixture, followed by 1/2 of sour cream mixture, and repeat, ending with the last 1/3 of the flour mixture. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in one cup of cranberries (save some for serving).and the nut ( if using any)  Spoon batter into prepared loaf pan and bake 55-60 minutes, until top springs back when lightly pressed or a toothpick inserted in the center comes out clean. Remove the cake  from the oven and transfer the pan to a wire rack. Cool completely before icing.  For the glaze, whisk together lemon juice and confectioners’ sugar until there are no lumps. Drizzle over cooled cake.

   Enjoy !

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Carob and almonds biscuits, helathy !

How to make them ! 200g plain flour 50 g of carob flour(alfarroba) 50 g of ground almonds 100g Sugar 100g butter 1 egg 1 teaspoon baking powder 100 g of almond chipped  PS :you can use other nuts , like pistachio etc...  Preparation: Place all ingredients in a bowl and mix well with the help of an electric mixer or a wooden spoon, until the dough is ready Make  small balls, flatten slightly . Arrange on a tray lined with greaseproof paper. Bake in the oven  for 10 minutes at 180 º.  Enjoy !