04 Oct Spelt cupcakes with lemon and olive oil
- Extra virgin olive oil Terre di Carmen: 130 ml (70 ml for the lemon cream and 60 ml for the pastry)
- brown sugar: 280 g (200 g for the lemon cream and 80 g for the pastry)
- Lemon juice: 40 ml
- Spelt flour: 180 g
- A pinch of salt
- eggs: 4
1 lemon cream
Warms slightly olive oil in a small pan. Remove it from heat and add sugar, lemon juice, the egg yolks, a pinch of salt and stir. Put the pan on fire, Cook the custard for a few minutes or until it becomes thick. Pour the cream into a jar and let it cool.
In a scrum flour bowl, sugar and olive oil until fails to form a ball. If you make too crumbs, you can add water.
Wrap the pastry with the transparent paper and let it rest in the refrigerator for an hour.
Sprinkle small cake tins with olive oil. Roll out the pastry and cut out circles the size of the cake tins. Pour the lemon cream into cake tins and bake for 15 minutes 180 degrees.
Enjoy your meal!