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Lemon Cupcake Gluten-free and lactose-free
🇧🇷Brazil
•View in original language
(Português)
20 min(s)
10 servings
Mabel Beatriz
@mabytriz- Ingredients
- Recipe
- Eggs3 unit(s)
- Demerara sugar80 g
- Olive oil1/4 cup
- Zest of 1 lemon to taste
- Lemon juice3 tablespoon
- Vanilla Essence1 dessert spoon
- Ground flaked oats (gluten free)80 g
- Almond Flour135 g
- Baking powder1 teaspoon
- Beat the eggs together with the sugar with a whisk.
- Add the oil and beat some more.
- Add the zest, lemon juice and essence. Mix well. Throw in a pinch of salt.
- Incorporate the oat mixture; the almond flour and mix and finally the yeast. Incorporate well.
- In a greased and floured English budin form (with almond flour) toss the dough. Give 2 taps (the base of the form against the countertop) so that the dough is well distributed.
- Bake in a preheated oven at 180° until it bakes approximately 35 or 40'. Do the toothpick test to see if it's ready.
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