Cupcake with cumin

Cupcake with caraway seeds in a sugar glaze.

#Baking at home recipes with photos
#Cook at home.
We will need these ingredients:

For the cake:
• 175 g butter (softened);
• 175 g of finely crystalline sugar;
• 3 eggs;
• 225 g flour 1 1/2 hours. L. baking powder;
• Article 2-3. l. Cumin seeds (to taste);
• 1 / 4-1 / 2 hours. L. freshly grated nutmeg (to taste);
• 2 tbsp. l. milk.

For the glaze:
• 50g caster sugar
• 1-2 h. L. water or lemon juice

• Silicone round shape with a diameter of 18 cm
• metal pan

Cooking method:
1) Whip the cream in a bright mass of butter and sugar. Continue whisking, enter one egg. Each egg, add 1 tbsp. l. flour. Sift the remaining flour with the baking powder. Laced nutmeg, cumin and enough milk. You should get a soft dough consistency that will drop from a spoon.

2) Preheat oven to 180 ° C. Form put on a baking sheet and reload the dough into it. The surface and flatten with a spoon make a hole in the center to cake up evenly. Bake 45 minutes, check the availability. Leave in the form of the product to cool.

3) Sift powdered sugar and to mix a sufficient amount of water or lemon juice, mash to a thick paste, which will envelop spoon. Put a spoon the icing on the cake surface.

About the dish:

For 8 persons:
Preparation time: 20 minutes
Preparation time: 45 minutes
cooling time: 2 hours
Pour time: 1 hour
The temperature of the oven: 180 ° C

Classic cake, flavored with cumin and nutmeg — traditional pastries, love is not one generation. We decided to make a cake even more attractive, watering it with confectioner’s sugar.

If the anise flavor of caraway you do not like it too, use the poppy, it will need as much and spices. To prepare the walnut cake with a moist texture, replace 50 grams of flour with the same amount of ground almonds.

Cupcake with caraway seeds

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