The cupcake on tea with bergamot and cognac turns out to be very juicy. If you prepare the cake in advance, then it will become a little denser for serving. This delicacy can be stored in a closed container for a week - during this time it will not lose its exquisite taste.
It is necessary
- For four servings:
- - 300 g of raisins;
- - 250 g of wheat flour;
- - 180 g brown sugar;
- - 150 ml of black tea with bergamot;
- - 130 g butter;
- - 100 ml of brandy;
- - 10 g baking powder;
- - 2 eggs;
- - 1/2 teaspoon of ground ginger.
Instructions
Step 1
Pour the raisins with hot freshly brewed tea (150 ml), add 100 ml of brandy. Cool, cover the container, leave for 6 hours (you can overnight).
Step 2
Whisk softened butter with sugar, add ginger. You should get a fluffy cream.
Step 3
Shake the chicken eggs, add in the butter, add a little flour so that the dough does not stratify.
Step 4
Add the remaining flour, baking powder, and raisins to the butter. Stir until smooth, try to distribute the raisins evenly.
Step 5
Transfer the dough to a muffin pan, straighten. Bake for 1 hour in the oven at 170 degrees.
Step 6
Use a wooden stick to check if the cake is ready. Let the finished cake cool without removing it from the mold.
