I made this cupcake by taking clementines – this is a sort of small mandarin without seeds. If you take the same amount of other citrus fruits, oranges and lemons, in this case, take more sugar, one a quarter and a glass.
In the recipe, I slightly redid the cupcake in the English manner, adding icing that can be easily mixed with powdered sugar, lemon juice and a small amount of water to a paste.
Time:2 hours 50 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 – 5 sweet clementines (total weight approximately 450 gr.)
- 6 eggs
- 1 tbsp. plus 2 tbsp. l Sahara
- 2 and 1/3 Art. ground almonds
- 1 tsp with baking powder top
Recipes with similar ingredients: tangerines, almonds, eggs
Recipe preparation:
- Put clementines in a pan, fill with cold water, bring to a boil and cook for 2 hours. Strain and when the fruit to cool, cut each clementine in half and remove the seeds. Then finely chop the peel and pulp of the fruit in a food processor (or manually).
- Preheat the oven to 190 ° C. A detachable shape with a diameter of 20 cm. grease with butter and cover with parchment paper. Whisk the eggs. Add sugar, almonds and baking powder. Mix well adding chopped clementines. I do not like to use for this combine, and frankly, you need to mix completely not for long.
- Pour the cake dough into the prepared pan and bake for an hour to dry toothpicks. You may have to cover the cupcake with foil for minutes after 40 so that the surface does not burn. Take the cupcake out of the oven and let cool in shape on a wire rack. When the cupcake cools down, you can take it out of shape. I think it tastes best in a day after cooking, but I wouldn’t refuse to eat a bite in any time.
