Here’s the recipe for Grandma’s Baskets—a super easy and delicious dessert you can make in just 5 minutes! 🍋🤩
Ingredients:
For the Cake:
- 1 egg
- ½ cup (80g) sugar
- ⅓ cup (80ml) sunflower seed oil
- Zest of 1 lemon
- 1½ cups (180g) flour
- 1 tsp (5g) baking powder
- 3 tbsp (40ml) milk
For the Custard Filling:
- 1 egg yolk
- 4 tbsp (50g) sugar
- 1 tsp (8g) vanilla sugar or vanillin
- 2 tbsp (30g) cornstarch
- 1 cup (240ml) milk
- Juice of ½ lemon
For Garnishing:
- Powdered sugar, for dusting
Instructions:
Step 1: Make the Cake
- Preheat your oven to 350°F (180°C). Grease a muffin or tartlet tin.
- In a bowl, whisk together the egg and sugar until light and fluffy.
- Gradually add the sunflower seed oil and mix well.
- Stir in the lemon zest for a fresh citrus flavor.
- Sift the flour and baking powder into the wet mixture. Mix until combined.
- Add the milk and mix until smooth.
- Spoon the batter into the greased tins, filling each about ¾ full.
- Bake for about 10-12 minutes, or until the tops are golden and a toothpick comes out clean.
- Once baked, let them cool slightly, then gently press the centers to form a “basket” shape.
Step 2: Make the Custard Filling
- In a saucepan, whisk together the egg yolk, sugar, and vanilla sugar until smooth.
- Add the cornstarch and mix until well incorporated.
- Gradually pour in the milk while whisking continuously to avoid lumps.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and becomes custard-like.
- Remove from heat and stir in the lemon juice for extra tanginess.
- Let the custard cool slightly before filling the cake baskets.
Step 3: Assemble and Garnish
- Once the baskets have cooled, spoon the custard filling into the center of each.
- Dust the tops with powdered sugar for a beautiful finishing touch.
Enjoy!
This dessert is quick, super tasty, and perfect for when you need something sweet in an instant! 🤩
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