This light, small lemon-flavored cupcake will show that you can enjoy food with a gluten-free diet. Serve such a cupcake with strawberries or blueberries, for tea or dessert.
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You will need
- - 175 g butter;
- - 175 g of powdered sugar;
- - 2 large eggs;
- - 150 g of ground almonds;
- - 85 g of polenta;
- - 0.5 tsp baking powder;
- - zest of 2 large lemons;
- - 2 tbsp lemon juice.
- Lemon Syrup:
- - 85 g of powdered sugar;
- - zest and juice of 1 lemon;
- - icing sugar, fresh berries for decoration.
Instruction manual
1
Preheat the oven to 180 degrees. Cover the removable bottom with a diameter of 17 cm with parchment paper, and lightly grease the walls with oil.
2
Rub butter with sugar until light, airy. Beat the eggs one at a time. Gently add almonds, polenta, baking powder, lemon zest, juice and mix thoroughly.
3
Put the mass in the prepared cake pan and bake for 45-50 minutes until ready (after piercing the cake in the center, the knife blade should remain clean).
4
To make syrup, put sugar, lemon zest in a small saucepan, pour in lemon juice, 2 tbsp. water and heat until sugar dissolves. Simmer for 5 minutes, then remove from heat.
5
Remove the cupcake from the pan and transfer to a serving platter. Pour pastry in several places with a straw or cocktail and sprinkle with syrup. Sprinkle with icing sugar (icing) before serving.