The soft lemon tart is a very fluffy cake baked in a special pan called a smart pan. The cake is soft and fragrant thanks to the intense taste of lemon.
The smart pan, with its particular shape, allows you to easily create a base ready to be filled with pastry cream, namelaka, chocolate ganache, or fresh fruit, just to name a few of the fillings you can use.
The recipe is very simple to make and the baking time is really short. Moreover, like the sponge cake, it can be frozen and used when needed. Besides the classic versions like chocolate, I have made other six fruit variants, the soft raspberry tart is very light and aromatic, ideal to fill with berries, while the peach is great with pastry cream and fresh fruit.
Choose the soak based on the filling you have chosen; you can make a real soak with water, sugar, and liquor or use milk, coffee, or fruit juice.
Try the other variants too:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 349.20 (Kcal)
- Carbohydrates 51.86 (g) of which sugars 26.17 (g)
- Proteins 6.62 (g)
- Fat 14.17 (g) of which saturated 2.93 (g)of which unsaturated 10.41 (g)
- Fibers 0.84 (g)
- Sodium 28.92 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup peanut oil (or 1/4 cup melted butter)
- 2 tbsp milk
- 2 tbsp lemon juice
- 2 eggs (medium)
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated, use the zest of half a large organic lemon)
Tools
- 1 Bowl
- 1 Scale
- 1 Electric whisk
- 1 Tart pan for soft tart or 'smart pan' 11 inches
Procedure
Sift the flour with the baking powder.
Pour the eggs into the bowl, add the sugar and whip them with electric whisks until they are fluffy and foamy, they must triple in volume.
Add half the flour while continuing to whip the mixture with the whisks, then add the oil.
Incorporate the remaining flour and finally add the milk, vanilla, and lemon juice and zest.
The batter is ready.Pour the batter into the greased and floured soft tart pan.
Bake the cake in a preheated static oven at 356°F for about 20 minutes or until golden brown (the cooking time depends on the power of your oven).
Do the toothpick test to check the cooking, if necessary extend it by a few minutes, be careful not to overcook it otherwise it will dry out.
The soft lemon tart is ready, take it out of the oven, wait a few minutes, and turn it upside down on a cake rack.
Let it cool completely and fill it as you like.
Tips
Storage
The soft lemon tart keeps at room temperature for 2/3 days well covered
The filled soft tart keeps in the refrigerator for about 4 days, depending on the creams you have used.
You can freeze it for 2 months and use it when needed.
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