Teacakes with lemon, blueberries and almond from yotam ottolenghi

Name: teacakes with lemon, blueberries and almond from yotam ottolenghi
Cook time: 30 min
Total time: 120 min
Yield: 12
Ingredients: 45 g wheat flour extra to pollinate; 190 g unsalted butter extra to grease; 190 g fine cristalsugar; 1 tl lemon zest; 4 medium sized egg; 190 g ground almonds; tl baking powder; 1 pinch salt; 95 ml lemon juice; 150 g fresh blueberries; 160 g powdered sugar

Cupcakes to a recipe from Ottolenghi with butter, flour, sugar, lemon, egg, almonds and blueberries.

Ingredients

Kitchen Stuff

1 muffin mold with 12 cavities
1 mixer with bishop's hook
1 satepper

Directions

Heat the oven to 160 ° C.
Grease the cups of the muffin mold with butter and dust well with flour. Shake the excess flour from the mold.
Put the butter, sugar and lemon zest in the bowl of the mixer.
Beat the eggs. Beat everything at half-high to high speed to a pale mass, add the eggs and the ground almonds in 3 or 4 portions.
Sift the flour with the baking powder and salt into a bowl, shake all this in the bowl of the mixer and beat at low speed. Finally add the lemon juice.
Spoon the batter into the molds and spread the blueberries over: press them down slightly so that they sink into the batter.
The reason we do this (instead of mixing the berries with the batter) is that each cup contains as many berries.
Fry the cakes for 30 minutes until the edges are golden brown and a satépick inserted in the middle comes out clean.
Allow the cakes to cool for 10 minutes in the mold before turning them upside down on a rack. Set aside to make the cupcakes completely cold.
Stir the powdered sugar and the lemon juice in a bowl until it is thickly liquid.
Spoon the glaze over the cakes: it has to drip down the edges so that the cakes are completely covered.
Put the leftover berries in the middle of the cakes - it should be enough to put 3 pieces on each cake - and serve them.