Mini chef
Utensils
Apron
baking paper
Bowl
Lemon grater
Mixer
Oven mitts
Rubber spatula
Sieve
Teaspoon
Timer
Whisk
Kitchen scales
Cooling rack
one rectangular baking tin (approx. 24 x 30 cm)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Line the base of a rectangular baking tin (approx. 24 x 30 cm) with baking paper, grease the sides.
Batter
Place the butter in a bowl, mix in the sugar and salt. Add the eggs one at a time. Using the whisk on a mixer, beat until the mixture turns lighter in colour. Grate in the lemon zest.Mix the flour, hazelnuts and baking powder, stir into the mixture..
Transfer the batter to the prepared tin.
Berries
Remove the redcurrants from the stems, place in a bowl with the blueberries and sugar, mix, arrange on top of the batter.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack. Dust the cake with a little icing sugar.
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