Description
Amazing, tender cake with a subtle citrus flavor and subtle spice notes. And tangerine glaze not only serves as decoration for baked goods, but also gives it a special taste.
Ingredients
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Flour
1.5 cup
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Leavening agent
2.5 tsp
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Salt
0.25 tsp
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Brown sugar
1 cup
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Lemon peel
2 Tbsp
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Yogurt
0.75 cup
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Lemon juice
1 Tbsp
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Vegetable oil
0.5 cup
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Chicken egg
2 piece
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Vanilla sugar
1 tsp
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Basil
50 g
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Powdered sugar
0.5 cup
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Juice tangerine
2 tsp
Cooking
Blanch Basil for 30 seconds in boiling water then rinse in cold water to stop heat treatment. Spread on plain or paper towel to dry.
Put in blender blanched the Basil and pour in vegetable oil. Beat 2 minutes so that the Basil is well chopped.
Strain Basil oil through a folded in several layers of cheesecloth. You can skip this step if You don't mind pieces of Basil in the cupcake.
In another bowl, thoroughly mix the cane sugar with the lemon zest. (If You use fresh, I recommend to RUB the sugar and zest with your fingers to saturate the sugar lemon scent.) Add the yogurt, lemon juice, Basil oil, vanilla sugar and eggs, mix thoroughly.
Mix the flour, baking powder and salt, sift. Liquid ingredients pour into dry and mix thoroughly. Pour into shape and bake in a preheated 180 degree oven for 40-45 minutes. Readiness check wooden skewer. Allow to cool completely.
For the glaze, whisk to mix freshly squeezed tangerine juice and powdered sugar.
Glaze pour cake.
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