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WATERSMELON
Teacakes with lemon, blueberries and almond from yotam ottolenghi
Cupcakes to a recipe from Ottolenghi with butter, flour, sugar, lemon, egg, almonds and blueberries.
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Ingredients
Directions
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Heat the oven to 160 ° C.
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Grease the cups of the muffin mold with butter and dust well with flour. Shake the excess flour from the mold.
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Put the butter, sugar and lemon zest in the bowl of the mixer.
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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.
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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.
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Spoon the batter into the molds and spread the blueberries over: press them down slightly so that they sink into the batter.
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The reason we do this (instead of mixing the berries with the batter) is that each cup contains as many berries.
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Fry the cakes for 30 minutes until the edges are golden brown and a satépick inserted in the middle comes out clean.
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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.
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Stir the powdered sugar and the lemon juice in a bowl until it is thickly liquid.
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Spoon the glaze over the cakes: it has to drip down the edges so that the cakes are completely covered.
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Put the leftover berries in the middle of the cakes - it should be enough to put 3 pieces on each cake - and serve them.
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Nutrition
390Calories
Sodium2% DV40mg
Fat37% DV24g
Protein14% DV7g
Carbs12% DV36g
Fiber8% DV2g
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