Almond Cupcake with Fresh Berries – A Detailed recipe cooking. 
Photo of the dish: АнитаSmoler Jacobson Time: 1 hour. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. blanched almonds
- 1/2 tbsp. Sahara
- 2 eggs of category CO
- 110 gr. butter
- A pinch of salt
- 1/4 Art. raspberry jam
- 1/4 Art. apricot jam
- 2 tbsp. sliced fruit (bananas, strawberries, raspberries, kiwi or peaches)
- 3 tbsp. l fresh lemon juice
Recipes with similar ingredients: raspberry jam, apricot jam, lemon juice, bananas, strawberries, raspberries, kiwi, peaches, eggs, almond
Recipe preparation:
- Preheat the oven to 190 ° C. Lubricate the diameter of the cake pan 23 cm. Butter and cover it with foil. Slice almonds in food processor. Put sugar, eggs and beat for a minute. Add butter and salt and beat for another minute.
- Put the mixture in the prepared form and bake for 20-25 minutes. Cool on a wire rack. When the cupcake cools down, carefully remove its out of shape. Melt raspberry wait and grease them with a cupcake. Chop fruits or berries and lay them on top. In a small pan mix apricot jam with lemon juice. Heat until it will melt. Strain the mixture and pour fruit over it.
