Muale with tangerines

Recipe for tender and crumbly mualé with tangerines. This variation of biscuit cakes looks festive; the French dessert moile is perfect for New Year's tea drinking.

Ingredients

• Tangerines - 2 pcs.
• Almonds or almond flour - 100 g
• Wheat flour - 50 g
• Eggs - 3 pcs.
• Butter - 100 g
• Powdered sugar - 100 g
• Baking powder - 0.3 tsp
• Vegetable oil - for greasing molds

Directions

1. Melt the butter, for example, at medium power in the microwave.
2. Stir the eggs until smooth.
3. Sift the powdered sugar into a bowl so that there are no dense lumps.
4. Then sift the wheat flour there, add the baking powder.
5. Add nut flour.
6. Grate about half a teaspoon of tangerine (or orange) zest and add it to the dry ingredients.
7. Pour in the egg mixture into the flour mixture and stir.
8. Combine the resulting mass with butter.
9. Stir until smooth - and the dough for the mule is ready.
10. Tangerines choose the size of your molds. Wash, dry, cut off the tops and cut the tangerines along with the peel across, each into three circles.
11. Lay the tangerine slices on the bottom of the oiled molds.
12. Pour the batter into the molds, about 2/3 of the way up.
13. (Depending on the size of the molds, there may be from 6 to 8 pieces.)
14. Bake the mualé with tangerines in a preheated oven at 180 degrees for about 20 minutes.
15. Fragrant muales with tangerines are ready. When serving, they need to be turned over so that the tangerines are visible.