Description
In my collection of cakes and cupcakes from citrus replenishment... Meet the winter king citrus Mandarin! Delicious little cupcake-cupcake with a tart touch of fill...
Ingredients
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Flour
120 g
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Sugar
120 g
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Chicken egg
2 piece
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Mandarin
3 piece
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Butter
80 g
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Leavening agent
1 tsp
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Powdered sugar
2 Tbsp
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Almonds
2 Tbsp
Cooking
Melt the butter, add the zest of tangerines.
RUB the eggs with sugar (you can use a mixer). Add to this mix the melted butter with the zest.
Enter the flour and baking powder.
Stir. It turns out thickish batter.
Put the dough in the form laid with baking paper. Put in preheated oven, bake at 170 degrees for about 35-45 minutes. To check the readiness with a match.
My cake rose well in the oven, but then a little opal.
While the pie is getting cold in the form, prepare the sauce. Squeeze the juice from the mandarins.
Strain the juice into a saucepan, add icing sugar (optional, I added a couple of tablespoons, as the tangerines were sour). Bring to a boil and cook for about a minute. Turn off the heat. Set aside.
Almond petals fry in a dry pan until Golden brown.
Pie pour the juice of mandarins. Here see for yourself: if You like "wet" pies, then add a little more juice, but if You prefer dry cakes, then 1-2 tablespoons of juice will be enough.
Then sprinkle it with nuts.
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