Читать книгу Bake me I'm Yours... Cupcake Celebration - Lindy Smith - Страница 14

This delicious lemon cake is unusual but excitingly tangy with a wonderful texture. This recipe works well with gluten-free flour. Best eaten within four days.

you will need

3 large eggs

200g/7oz caster sugar

5tbsp/75ml natural yoghurt

5tbsp/75ml sunflower oil

grated zest and juice of 2 lemons

175g/6oz polenta

50g/2oz plain flour or gluten-free flour

1½tsp/7.5ml baking powder

1 Preheat oven to 170°C/325°F/Gas 3.

2 Line the trays with cupcake cases.

3 In a mixing bowl, beat the eggs and sugar until pale and creamy.

4 In a separate bowl, stir in the yoghurt, oil, lemon rind and 2 tablespoons (30ml) of lemon juice (reserve the remaining lemon juice for the syrup) until combined.

5 Add the yoghurt mixture into the eggs and sugar, beating continuously with a wooden spoon until smooth.

6 Sift the polenta, flour and baking powder into the batter

7 Using a jug, pour the mixture (which is fairly runny) into the paper cases. They should be about three quarters full.

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

9 Allow to cool in the tray for 5 minutes before removing to a wire rack.

10 Prick the top of the cupcakes and pour a little of the syrup over each.

lemon syrup

Place 3tbsp/45ml of caster sugar, the reserved lemon juice and 2tbsp/30ml of water into a pan. Dissolve the sugar on a low heat, then boil for a couple of minutes. Use when warm.