Description
Lots of raisins, lots of nuts, light and very harmoniously fit into the overall picture of lemon acidity. And it's all about the cake "gourmand". Come on in, help yourself. It's delicious!
Ingredients
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Flour
200 g
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Chicken egg
2 piece
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Sugar
100 g
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Raisins
200 g
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Walnuts
100 g
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Milk
50 ml
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Lemon
1 piece
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Leavening agent
1 tsp
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Salt
1 pinch
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Powdered sugar
Cooking
Raisins wash thoroughly, dry. Walnuts to bake on a dry pan for 2-3 minutes and chop coarsely. (I usually put the nuts in a towel and rolled them a few times with a rolling pin). 5-6 halves of nuts to leave them whole for decoration. Lemon wash, wipe dry. Using a grater to remove the zest, squeeze juice.
Beat eggs with sugar white. Still whisking, pour in the milk.
Sift flour with baking powder, add a pinch of salt, mix well. In two or three steps to enter the flour mixture into the egg mixture. Stir with a spatula.
Add to the mixture the juice and lemon zest, mix well.
Pour nuts and raisins. Mix thoroughly.
Form for baking grease with vegetable oil (I used the form 21*10*6 you can take a circular shape with a diameter of 18, maximum 20 cm), put the dough, flatten. Sprinkle whole halves of nuts.
Bake cupcake in preheated oven to 180* 30-35 minutes. (Of course, you should consider the features of your oven).
Remove the cake from the form, put it on a wire rack and cool. Before serving, sprinkle with powdered sugar.
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