I hasten to share with you this incredibly delicious recipe for lean cupcake. To be honest, I'm not a fan of orange pastries, but this time I was pleasantly surprised by the light delicate and subtle note that orange brought to the recipe. Cakes turns out soft and incredibly poppy.
Fill the poppy seeds with about two cups of boiling water and leave under the lid for 10 minutes. Preheat the oven to 170 degrees.
Thoroughly wash oranges and cut a thin layer of zest without a white layer with a knife for cleaning vegetables to avoid bitterness. Strips of zest cut across a very thin straw.
Squeeze orange juice, and you can with pieces of flesh. Depending on the size of oranges, the juice is 200-250 ml.
Mix orange juice, vanilla sugar and vegetable oil.
Steamed poppy seeds strain through a sieve, put in a large mortar or bowl, fill with sugar and grind.
Mix flour, sifted with baking powder and soda, semolina and zest. A small part of the zest, if desired, can be left for decoration. Add the mixture of poppy seeds with sugar and mix.
Pour vegetable oil, orange juice and mix thoroughly until smooth with a spoon.
Form lined with baking paper and grease with vegetable oil. I took the form of a diameter of 23 cm. Put the dough in a mold and level. Bake in the oven at 170 degrees for 50 minutes. I have a slow oven, so look at yours and check the pastries with a beam. The finished cake to cool in the form. Cupcake is very fragile, so take it out of shape with care.