Muale with Tangerines
by Editorial Staff
Recipe for tender and crumbly muale with tangerines. This variation of biscuit cakes looks festive, the French muale dessert is perfect for New Year’s tea drinking.
Ingredients
- Mandarins – 2 pcs.
- Almonds or almond flour – 100 g
- Wheat flour – 50 g
- Eggs – 3 pcs.
- Butter – 100 g
- Powdered sugar – 100 g
- Baking powder – 0.3 teaspoon.
- Vegetable oil – for lubricating molds
Directions
- Melt the butter, for example on medium heat in the microwave.
- Stir the eggs until smooth.
- Sift the powdered sugar into a bowl so that there are no dense lumps.
- Then sift wheat flour there, add baking powder.
- Add nut flour.
- Grate about half a teaspoon of tangerine (or orange) zest and add to the dry ingredients.
- Pour the egg into the flour mass and mix.
- Combine the resulting mass with butter.
- Stir until smooth and the muale dough is ready.
- Choose tangerines to match the size of your molds. Wash, dry, cut off the tops and slice the tangerines with the peel across, each into three circles. Place the tangerine slices in the bottom of the oiled molds.
- Pour the dough into the molds, about 2/3 of the height. (Depending on the size of the molds, there can be from 6 to 8 pieces.)
- Bake the tangerine muale in a preheated oven at 180 degrees for about 20 minutes.
- Fragrant muale with tangerines are ready. Turn them over when serving so that the tangerines are visible.
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