"Overturned" cupcake with lemon and corn grits

Category: Bakery products
Cupcake Tipped with lemon and corn grits

Ingredients

Wheat flour 1 tbsp. (160 gr.)
Water 1½ tbsp. (375 ml)
Sugar 1¾ st. (350 gr.)
Lemon sliced ​​into thin circles 3 large
Corn flour ¾ Art. (120 gr.)
Almonds, finely ground ½ tbsp.
Baking powder 1 tsp
Salt ¼ h. L.
Butter, softened ½ tbsp. (125 gr.)
Lemon zest, grated 1 tbsp. l.
Lemon extract 1 tsp
Eggs (large) 3 pcs.
Sour cream ⅓ Art.
Lemon juice (freshly squeezed) ¼ Art. (~ 62 ml)

Cooking method

  • Pour 1¼ cup water into a large, shallow saucepan, add ¾ cup granulated sugar, put on low heat and simmer until the sugar is dissolved in the water. Then bring to a boil and cook for 5 minutes, stirring constantly, until the syrup begins to thicken. Add the lemons, cut into circles, reduce heat, and simmer until the lemon peel is soft. Stir the lemons once. This is important, otherwise the lemon circles will have an empty center. Remove the lemon from the syrup using tongs, lay it overlap in a greased split form, on the bottom and around the edges, and press down. I made a mistake. I decided not to cover the sides. As a result, the syrup rose and began to burn during the baking process, and where there were lemons, it caramelized. Which tastes much better. Put the sugar syrup back on low heat and add the remaining water (¼ glass). Bring to a boil, reduce heat and simmer over low heat until the syrup acquires a light golden hue. Then remove from heat and carefully pour the syrup over the lemon mugs in a split form. Combine flour, ground corn grits, ground almonds, baking powder and salt. Using a mixer at medium speed, beat the softened butter, remaining granulated sugar, grated lemon zest and lemon extract in a large bowl until a thick homogeneous mass is formed. Add eggs one at a time, each time thoroughly mixing them with the creamy mass. Stir everything gently, gradually adding sour cream and lemon juice. Preheat oven to 180 ° C. Grease a detachable dish with a diameter of 23 cm and sprinkle with flour. Put the dough in a greased form. Bake for 50-60 minutes. Remove the cake from the oven and let it cool for 15 minutes. Remove the sides of the split form. Turn the cake over onto a serving platter so that it is upside down. Cupcake Tipped with lemon and corn grits
  • Serve warm.
  • glass = 250 ml

Note

The recipe got hold of at work. And a colleague found it somewhere on the Internet ... I didn't seem to find anything like it on HP.
The taste is awesome ... lemon. Evenings are getting cooler ... just in time for evening tea.
BON APPETIT!!!

SchuMakher
You have a more difficult option Tart Taten or cake vice versa
abksar
Nope I saw this recipe !!!
It is different ... I have a muffin dough, lemons instead of apples ... and so on. The taste is completely different. But thanks anyway for the amendment and the tattoo !!! I just have winter apples!
SchuMakher
Well, the taste is understandable, that I am different about the principle of manufacturing
abksar
In this case, I have to agree !!! The principle is the same ... but agree, and you - two pies are better than one!
SchuMakher
Ad intended!

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