Description
Saw a recipe online and could not pass up. The combination was very unusual for me, but now I know how delicious it is, and how it is gentle and airy. For technical reasons, to post the recipe again. (the site has a similar recipe, but without pictures and step by step).
Ingredients
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Flour
300 g
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Chicken egg
4 piece
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Lemon
2 piece
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Mac
4 Tbsp
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Sugar
450 g
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Butter
175 g
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Leavening agent
1.5 tsp
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Sour cream
125 g
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Salt
0.5 tsp
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Powdered sugar
Cooking
To start prepare the lemons. Well they will wash, dry, remove the zest and squeeze the juice. I got about 120-150g.
The softened room temperature butter with sugar and zest. Don't be afraid of this amount of sugar, two lemons will do the trick and the cake will absolutely not cloying, moderately sweet.
Mac rinse, drain and grind in a blender with sugar.
Sift flour and mix with baking powder and salt. To the butter mix one by one enter the eggs, still whisking. Then alternately to the butter - egg mixture add flour and sour cream, parts.
The third test is delayed and mixed with the prepared Mac.
Baking dish to grease well with oil and spread about half of the white dough.
Spread on top the dough with poppy seeds.
Then spread the remaining white batter and put to bake in a preheated 180 degree oven for 45-50 minutes. Bake until dark Golden brown, readiness check wooden stick.
While baked cupcake can prepare the lemon syrup. For this lemon juice and heat it, add sugar. The amount of sugar can be varied depending on personal tastes and the acid of lemons from 2 to 6 tablespoons. The finished cake remove from the oven, let cool slightly in shape, take out, flip over and liberally soak with syrup. After cooled down completely, decorate with icing sugar or almond.
Cake turned out very delicate and airy, juicy, but not wet.
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