Lebanese Love Cake by Greg and Lucy Malouf
The cake itself is a moist lemon-scented white chocolate sponge and was inspired by a recipe from Am...
3/4 cup lukewarm milk
2 Tbs melted butter
1/4 cup sugar
1/2 egg, lightly beaten (crack in a bowl and use half)
1 1/2 tsp yeast
2 tsp lemon zest
1/2 tsp vanilla extract
2 1/4 cups flour
1/2 tsp salt
1/4 tsp nutmeg
1/8 tsp cinnamon
2 Tbs candied lemon peel
Icing for the crosses
1 Tbs sugar
T Tbs water
1/2 cup icing sugar
1 1/2 tsp lemon juice
Few drops of vanilla extract
In a large bowl with a spoon, mix together the milk, butter, sugar, egg, yeast, lemon zest, and vanilla. Let stand for 5 minutes while the yeast dissolves.
Add the flour, salt, nutmeg, cinnamon and lemon peel and stir until the dough comes together.
On a lightly floured surface, knead the dough gently until soft and elastic but still slightly sticky. Place in a lightly-oiled bowl, turning once to coat both the top and bottom. Cover it with a damp towel and let it rise in a warm, draft-free place for 90 minutes.
Grease a 23 cm round pan. Divide the dough into 12 pieces, roll, and place in the pan.
Cover it with a damp towel and let rise for 45 minutes. Towards the last 20 minutes or so, preheat the oven to 190 C. When ready, bake 30-35 minutes or until golden brown.
During the last 10 minutes or so of the baking time, combine the sugar and water in a small saucepan. Heat until the sugar is dissolved. As soon as the buns are done and cooling, brush with the sugar water.
Let the buns cool completely.
When the buns are completely cool, mix together the powdered sugar, lemon juice, and vanilla.
Pipe icing in a cross onto each bun. Let the icing harden before serving.
Credits: Adapted from Carla
Photo Credits: Tanya