Cupcake in a casserole

I can’t wait to present you a recipe that smells like autumn and creates coziness and cohesion with every bite.

The cake is prepared in a casserole and is very easy to make. Remember to put the casserole in a cold oven. This will not affect the texture, fluffiness or puffiness of the cake in any way. The other thing I will note is that you can use this option for any cake when you have leftover mixture and do not want to throw it away.

Whenever I make a cake, I put it to bake in a cold oven, contrary to the general rules, but I succeed. To rise, first bake on the lower reotan until you notice that it rises and then 180 degrees on the lower and upper reotan.

Necessary products:

2 eggs
2 1/2 tsp. flour
1/2 tsp powdered sugar
1 tsp baking powder
1/2 tsp oil
1 tsp water
1/2 cup grated pumpkin
1 handful of walnuts
1 apple
1 vanilla, a pinch of cinnamon, sugar crystals

Method of preparation:

Beat the eggs with a mixer. After doubling the volume, add the powdered sugar, which you have previously sifted through a sieve. Add the baking powder, vanilla, oil, water and beat again.
Pour the flour in stages until you get a homogeneous mixture / which you must sift again /.

Pour the pre-grated pumpkin together with the walnuts into the cake mixture and with the help of a stirrer mix it, stirring only in one direction.

In two pots put the apples, which you have previously saturated with a knife. Sprinkle with cinnamon and sugar and pour the cake mixture.
Bake at 180 degrees until dry.

I garnished with grated orange peel and tangerine on the side.