Mustard cake
Description
Homemade baked goods for tea. Such a cake will be an excellent accompaniment to tea, coffee, milk, or compote. Considering that it contains very little fat, I dare call it low‑calorie, if that applies to baked goods. Yet the cake remains tender, fluffy, aromatic, and tasty. Small poppy seed specks and a golden‑lemon color give it an impressive and appetizing appearance.
Instructions
- 1
Step 1
Crack the eggs into a bowl.
- 2
Step 2
Add sugar.
- 3
Step 3
Beat the eggs with sugar using a whisk or a mixer.
- 4
Step 4
Add kefir. It can be of any fat content, but the richer the better.
- 5
Step 5
Pour in the refined sunflower oil.
- 6
Step 6
Add poppy seeds.
- 7
Step 7
Add the flour to the bowl. You will need one and a half cups of 200 ml. Such a cup holds exactly 150 g of flour.
- 8
Step 8
In a separate bowl, add the baking soda and mustard powder. Pour boiling water over it and stir quickly; after that, the mixture will foam.
- 9
Step 9
Quickly add this mixture to the batter and stir. The cake batter is ready.
- 10
Step 10
Grease the muffin tin with butter and fill it with batter.
- 11
Step 11
Bake the cake in the oven, preheated to 175‑180 °C, for 40‑50 minutes. Baking time depends on your oven. Check doneness with a dry wooden skewer. Let the cake cool a bit and remove it from the pan.
- 12
Step 12
Garnish to your taste and serve.