Citrus Cupcake
6 servings
30 minutes
Citrus cake is a delicate, fragrant pastry with hints of orange or lemon that embodies the coziness of British cuisine. It is believed that cakes began to gain popularity in England as early as the 18th century when fruit-infused baking became an integral part of traditional tea time. This cake combines the sweetness of sugar, the softness of milk, and the lightness of the dough thanks to baking powder, while poppy seeds add a fine texture. Its fresh, light flavor is perfect for a morning breakfast or afternoon tea. It is easy to prepare: citrus zest gives the pastry a special refreshing note, and the golden crust makes it not only tasty but also aesthetically pleasing. It can be served as a standalone dessert or with a cup of hot tea, allowing one to enjoy a harmony of flavors and textures.
1
Melt the margarine, add sugar, and mix until the sugar dissolves. Pour in the milk and let it cool. Beat in the eggs, add the baking powder, flour, and poppy seeds to taste. Mix well until the dough is thick like sour cream.
- Margarine: 250 g
- Sugar: 3 glasss
- Milk: 0.5 glass
- Chicken egg: 4 pieces
- Baking powder: 1 g
- Wheat flour: 4 glasss
- Poppy: to taste
2
Chop the orange (or lemon) zest, add it to the dough, and mix well.
- Orange zest: to taste
3
Grease the baking dish with margarine, pour in the batter. Bake at 200–210 degrees for about 35 minutes.
- Margarine: 250 g