Lime Cupcake
by Editorial Staff
Juicy and tender cake with a refreshing lime aroma, light sourness and poppy filling. It is easy to bake, and the exquisite taste of this cake will appeal to the fastidious sweet tooth!
Cook: 1 hour
Servings: 8-10
Ingredients
- Butter – 150 Grams
- Sugar – 130 Grams
- Eggs – 3 Pieces
- Cream – 100 Milliliters (10% fat)
- Wheat flour – 250 grams
- Lime – 2 Pieces
- Baking powder – 1 teaspoon
- Poppy – 80 Grams
- Liqueur – 1-2 Art. spoons (citrus)
Directions
- Wash limes and scald with boiling water. Remove the zest from one lime with a fine grater and the second lime with a larger grater to decorate the cake.
- Whisk the softened butter and sugar until white.
- Beat eggs one at a time, whisking thoroughly after each.
- Add sifted flour, mixed with baking powder and salt. Pouring in the cream little by little, knead a light dough.
- Divide the dough in half. Add poppy seeds, zest and juice of one lime to one half.
- Place the poppy seed dough in the prepared muffin tin.
- Add liqueur to the second half of the dough, stir and lay on top of the poppy seed dough. Stir the dough lightly with a narrow knife.
- Bake in an oven preheated to 180 degrees for about an hour. Gently remove the finished cake from the mold onto the wire rack and cool.
- Top with lime frosting, if desired. To do this, mix lime juice with icing sugar until a thick, homogeneous mass is formed. Pour the icing on top and garnish with the zest.
Bon appetit!
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