This cupcake is a mixture of English and Italian cuisine. Flat, flat disk – a reminder of Italian pastry chefs who spread their products on the showcase in a strictly geometric order, and syrup-soaked moist texture originates from lemon pie, a classic option for English tea drinking.
This is a good combination: I love Italian cuisine in all except for one option – their muffins are very dry and very sweet. By however, in this cupcake the combination of aromatic granular polenta and delicate slices of ground almonds are very different from wet, soaked muffins made from plain flour. But that is not all. Thanks to some kind of alchemical process, lemon is beneficial emphasizes the richness of the test, which turns out lush, but at the same time time has a bright taste. If you can imagine the taste of lemon Kurda, only in the form of a cupcake – this is exactly what happens in result. Although I would really like to cut a piece and send it right in the mouth, sprinkling crumbs on the table, but this cake is better to eat (required by company) with a knife and fork. In any case, he won’t let you relax at the party.
Time: 1 hour. Difficulty: Easy Quantity: 16 parts Measured containers are used in recipes 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:
Cake:
- 200 gr. softened butter plus some more for lubrication
- 1 tbsp. ultrafine sugar
- 2 tbsp. almond flour
- 3/4 Art. dry corn flour for making polenta
- 1.5 tsp baking powder
- 3 eggs
- Zest of 2 lemons (leave juice for syrup)
- Optional equipment: 1 split mold with a diameter 23 cm
Syrup:
- Juice of 2 lemons (see above)
- 1 tbsp. with powdered sugar
Recipes with similar ingredients: cake, almond flour, polenta, icing sugar, lemon zest, eggs, syrup
Recipe preparation:
- For the cupcake: Cover the bottom of the parchment cupcake mold paper and lightly grease its sides with butter. Preheat oven to 180 ° C. With a stationary mixer or manually, wooden spoon in a bowl, whisk the butter and sugar until the mass is will turn pale and airy. Mix almond flour, polenta and baking powder and add some of this mixture to the oil with sugar, then, continuing to beat, add 1 egg, then again dry ingredients and eggs.
- Finally, introduce the lemon zest and pour the dough, collecting it from the edges of the bowl, in prepared form and bake in the oven for about 40 min The cupcake may seem unbaked, but if it’s ready, the cake tester will come out clean and, more significantly, the edges of the cake will begin to lag behind the edges of the form. Get the cupcake out oven and set to cool on a wire rack without removing from the mold.
- For syrup: To make syrup, in a small Bring lemon juice and powdered sugar to a boil. When sugar dissolves in juice, the syrup is ready. Chop the surface of the cupcake tester for a cupcake (a toothpick remembers it too), pour warm syrup, and before removing from the mold, give cool. Culinary advice: Cake can be baked in advance, for 3 days, and store in an airtight container in a cool place. Total It is stored 5-6 days. When the cupcake cools down, it can be frozen, not taking off paper that has been laid in shape. Over paper wrap the cupcake in a double layer of cling film and a layer of foil and keep up to 1 month. Defrost 3-4 hours at room temperature.
