A gentle, rich chocolate taste of this cake emphasizes the spicy aroma of kumquat, cinnamon and ginger. This evening baking was not in my plans, but returned from work husband, "wiggle your nose" in the kitchen" gently reminded that tomorrow is a working Saturday, and that means only one thing - something's gotta bake for tomorrow for tea. What and from what? To whom was not a question? To my surprise resolved it brilliantly! Here is my response to difficult (in the evening) question, because to go to the store none of us wanted. In the fridge was a package of yogurt. "Pancakes," I said and went to scrape the bottom of the barrel... that I found in them read below, if you wish, you are welcome to tea and I'll tell You everything and show you while you enjoy my improvisation.
|Cooking time 80 minutes||Number of servings 10|
Put the recipe is not going to, so to photograph the beginning once found in the fridge some stuff kumquat is its color and aroma, and inspired me to this invention! The corners were another five dates and a handful of raisins.
To two cups of flour, add 6 tbsp cocoa, 1 tsp cinnamon, 1 tsp ginger, 2 tbsp of baking powder, stir and sift.
Wash and dry the dried fruit.
Cut them into small pieces.
Liquid mass add flour mixture, of the consistency it should be like pancakes, if liquid, then stir the remaining 0.5 cups of flour, knead it until smooth and add chopped dried fruit.
Stir, fill 1/3 greased with butter and sprinkled with semolina form. I got two - was afraid that will not be baked. Put in oven preheated to 200 degrees for 30-40 minutes. Check the readiness with a splinter.
Allow to cool in the forms for 20 minutes.
While the cupcakes are cooling, cook the chocolate glaze. I did in the microwave. In a microwave safe container, put the 50g of sugar, 40g butter, 80-100ml of milk, melt, add 4 tbsp cocoa, mix well and send it again in the microwave for 2 minutes /900W/.
Brew green tea and a treat!
In the context of.