Читать книгу Bake Me I'm Yours... Cupcake - Joan Belgrove - Страница 9

The tangy flavour and interesting texture of the poppy seeds and orange peel are a winning combination, and are bound to have you hooked! This recipe would also work well substituting the orange for lemon. Best eaten within two weeks.

you will need

185g/61/2oz unsalted butter

160g/51/2oz caster sugar

100g/31/2oz marmalade

¼tsp/1ml almond extract

zest of 2 oranges

80ml/3fl oz orange juice

185g/61/2oz self-raising flour

60g/2oz ground almonds

40g/11/2oz poppy seeds

50g/2oz mixed peel

3 large eggs, lightly beaten

1 Preheat oven to 170°C/325°F/Gas 3.

2 Line the trays with cupcake cases.

3 Place butter, sugar, marmalade, almond extract, orange zest and juice in a pan and stir over low heat until the mixture is melted. Allow to cool.

4 Sift flour, almonds and poppy seeds into a bowl, add the mixed peel, then make a well in the centre.

5 Gradually pour the cooled liquid into the well and mix until smooth.

6 Add the eggs and mix until combined.

7 Pour or pipe the mixture into the cupcake cases until they are about three quarters full.

8 Bake for 20 minutes, or until a fine skewer inserted into the centre of one of the cakes comes out clean.

9 Allow to cool in the pan for 5 minutes before removing them to a wire rack to cool completely.

10 Brush with an orange liquor, such as Cointreau or Grand Marnier, before decorating.