Description
If you were told that from rye flour with no added wheat, can be baked soft and airy cupcake, would you believe? I really was in wild delight, a mouthful of a piece, as it is difficult to convey in words how good he is, cupcake is simply divine, and what a fragrant and when baking, and after, the hard part is to wait for it from the plate and give at least a little it cool. Crisp, the texture is porous, soft, friable, strongly advised to recover to the kitchen!!!
Ingredients
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Rye flour
150 g
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Almonds
50 g
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Apple
1 piece
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Cinnamon
1 tsp
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Leavening agent
1 tsp
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Saffron
1 tsp
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Ginger
1 tsp
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Honey
40 g
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Brown sugar
50 g
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Butter
75 g
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Milk
75 ml
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Chicken egg
1 piece
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Sesame
Cooking
Grind almonds into flour, I do it with the grinder.
Combine the sifted flour, almonds, cinnamon, saffron, ginger and baking powder, stir.
Honey, sugar and butter put in a saucepan on low heat, stirring, heated until the sugar dissolves, turn off the fire and let cool to room temperature.
Add the egg and milk, stir.
Combine the flour and milk mixture, mix well.
Apple peeled and cut into small cubes.
Add the apples to the batter, stir.
Form grease with vegetable oil, I have silicone, I did not grease anything, spread the batter evenly in the mould. On the number of products not be suitable for very large molds, I have 20x10 - perfect fit. Sprinkle top with sesame seeds and send in a preheated 170*With the oven for 40-50 minutes, be sure to check with a toothpick for readiness and focused on his plate, me 50 minutes was enough. The finished cake to cool on a wire rack and enjoy. Bon appétit!!!
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