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.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 1 glass Flour
- 1 glass Semolina
- 1 glass Poppy (about 150 grams)
- 1 glass Sugar
- 2/3 glasses Vegetable oil
- 2 pieces Orange
- 1 tablespoon Vanilla sugar
- 1 teaspoon Dough baking powder
- 0.5 teaspoons Soda
Ingredients
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Instructions
- 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.
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