Orange washed and cut in half, remove seeds. With one of the halves to RUB on a grater zest and cut another in half. To the zest add the juice of 1/4 orange. In a blender grind remaining 1/4 part orange peel, and 1/2 of peeled orange. To the orange puree add 2 tbsp sugar and 1 tbsp corn starch, mix well.

High form for the microwave to lay a paper for baking, pour sauce and bake in the microwave at a power of 800 W, 1 min. and 50 seconds. Puree thickens-brew starch

Then beat the eggs and 2.5 tbsp of sugar into a thick foam (about 3-4 minutes with a mixer).

In the microwave melt the butter (35 seconds), add to whipped eggs and mix gently. Add the zest and orange juice. Separately mix the flour, starch and baking powder and add in small portions to the test, stirring well with a whisk. The batter should be thinner than pancakes, so the flour you may need slightly more or slightly less (because the eggs are different and the oil is difficult to accurately measure without an electric scale and I have none). Pour the batter to our frozen puree.

Bake 4 mins to Check out a splinter, as in the oven. The muffin top can stay moist and to pester it is not necessary, because it can become dry. From cupcake to get through 30 minutes of a Pleasant tea!!!