English Cupcake

by Editorial Staff

English cake for Sunday tea – this is the name of this delicious, delicate and very fragrant cake with candied fruits and hazelnuts. From personal experience, I can only add that English muffin goes very well with tea with Italian coffee.

Ingredients

  • Flour – 300 g
  • Baking powder – 1 teaspoon
  • Powdered sugar – 250 g
  • Butter – 250 g
  • Starch – 50 g
  • Eggs – 4 pcs.
  • Raisins (pitted) – 75 g
  • Candied fruits (lemon, orange or others) – 150 g
  • Glazed cherries (can be replaced) – 75 g
  • Dried apricots – 75 g
  • Hazelnuts – 75 g
  • Rum – 2 tbsp

Directions

  1. We prepare products.
  2. Put in a bowl 75 grams of raisins, 75 grams of candied lemon, 75 grams of diced dried apricots, 75 grams of glazed cherries cut into circles, 75 grams of orange or other candied fruits, I use candied kiwi fruits, 75 grams of lightly chopped hazelnuts. You can change the set of candied fruits according to your taste and discretion. Add two tablespoons of rum. We mix.
  3. Add 50 grams of flour, mix again. And set aside.
  4. Put 250 grams of soft butter in a mixer bowl, add 250 grams of powdered sugar. Whisk butter and sugar at high speed. Without stopping whipping, add four eggs one at a time.
  5. In a separate bowl, mix 250 grams of baking flour with 50 grams of starch. Reduce the speed of the mixer and gradually add flour with starch, continue stirring until a homogeneous dough is obtained.
  6. Add a mixture of candied fruits and nuts to the dough and mix well by hand. Put baking paper on the bottom of the rectangular shape, grease with oil. We spread the dough into a mold.
  7. We bake an English cake at 175 degrees Celsius for 70-75 minutes. We check the readiness with a wooden stick. Put the finished cake on a wooden board. Cool down, let the cake rest for 3-4 hours.
  8. We cut and serve with tea or coffee.

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