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Lemon Marmelade - 250g
Lemon Marmelade - 250g - Image 2
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Lemon Marmelade – 250g

5/5
Lemon marmalade is made most natably where you find profuse amounts of lemons.
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$6.20 inc. GST

Product Code: BONS357/
EAN Code: EAM 8055271020238
Weight: 250 grams
About this Product

Lemon marmalade is one of the most aromatic jams, with a strong flavour and a tangy fish. The sunny yellow and the taste is pleasantly sour characterize this jam that will bring a note brioche to your breakfasts.

Ingredients

  • Lemon
  • Sugar
“
  • Lemon
  • Sugar

How to use

It makes a wonderful addition to an appetizer spread, next to some Asiago cheese.

“

It makes a wonderful addition to an appetizer spread, next to some Asiago cheese.

Recipe

Lemon Marmalade Cake

Ingredients

  • 3 Eggs
  • 200 gr of lemon jam
  • 240 gr of flour
  • 200 gr of sugar
  • 1 sachet of baking powder
  • 5 tablespoons of sunflower oil
  • 100 ml of milk
  • 6 gr of isinglass
“
  • 3 Eggs
  • 200 gr of lemon jam
  • 240 gr of flour
  • 200 gr of sugar
  • 1 sachet of baking powder
  • 5 tablespoons of sunflower oil
  • 100 ml of milk
  • 6 gr of isinglass

Guidelines

  • With an electric mixer lightly whip the eggs with 150 grams of sugar.
  • When you have obtained a clear and frothy cream, add the oil, milk and mix.
  • Add 50 grams of lemon jam, whipping again to mix it well with rest.
  • Finally, add the sifted flour with the baking powder, mixing gently so as not to disassemble the mixture.
  • Oil well on the bottom and sides a 24 cm cake tin and pour the dough inside.
  • Bake the cake in the oven at 170 degrees for about 40 minutes.
  • While the cake is baking, soak the gelatine in cold water.
  • Bring the remaining jam to a boil with 50 grams of sugar and 1/2 glass of water and let it simmer for 5 minutes over low heat.
  • Turn off under heat and add the well-squeezed gelatin.
  • Melt the gelatin well inside the jam glaze.
  • Remove the cake from the oven and let it cool in a pan for 30 minutes.
  • After the time, turn it out and cover the entire surface, including edges, with the mixture of jam and gelatin previosly filtered.
  • Put the cake in the reffrigerator for at least three hours to firm.
  • Serve lemon jam cake to your guests.
“
  • With an electric mixer lightly whip the eggs with 150 grams of sugar.
  • When you have obtained a clear and frothy cream, add the oil, milk and mix.
  • Add 50 grams of lemon jam, whipping again to mix it well with rest.
  • Finally, add the sifted flour with the baking powder, mixing gently so as not to disassemble the mixture.
  • Oil well on the bottom and sides a 24 cm cake tin and pour the dough inside.
  • Bake the cake in the oven at 170 degrees for about 40 minutes.
  • While the cake is baking, soak the gelatine in cold water.
  • Bring the remaining jam to a boil with 50 grams of sugar and 1/2 glass of water and let it simmer for 5 minutes over low heat.
  • Turn off under heat and add the well-squeezed gelatin.
  • Melt the gelatin well inside the jam glaze.
  • Remove the cake from the oven and let it cool in a pan for 30 minutes.
  • After the time, turn it out and cover the entire surface, including edges, with the mixture of jam and gelatin previosly filtered.
  • Put the cake in the reffrigerator for at least three hours to firm.
  • Serve lemon jam cake to your guests.

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