This is sort of a muffin but really it’s just a super yummy cake that is wonderful anytime of the day.
What I love so much about it is that it isn’t too sweet and it packs really well.
We had it for a fancy dessert one night (with something extra special that I’ll share with you on Wednesday) and then packed pretty chunks of it for breakfasts.
It started with pretty produce (like it often does) and my number one produce of choice right now is of course, blood oranges.
I took off the rind of a couple of these beauties and placed them in a greased springform pan with whole almonds.
They got sprinkled with sugar and then I set about making the cake part.
I decided that this batter would be yeast based so I proofed some until they were frothy. Then whisked in fat eggs and olive oil before adding sugar (not much though), flour, almond essence and ground almonds. This is a sticky batter that gets carefully poured over the oranges and almonds.
Bake until browned and a knife comes out cleanly.
Get out a pretty plate and invert so you get faced with the gorgeous bottom.
Cut yourself a big chunk and have a great cup of coffee to go with.
- 2 cups of warm water
- 2 tablespoons of sugar
- 1 tablespoon of yeast
- 4 eggs
- ¾ cup of sugar
- 3 cups of flour
- ½ cup olive oil
- ½ teaspoon of almond essence
- ½ cup ground almonds
- To coat bottom;
- 3 sliced blood oranges
- olive oil for greasing pan
- ½ cup sugar
- ½ cup almonds (whole)
- Proof yeast with 2 T sugar and water. When bubbly add, eggs, sugar, flour, almond essence, ground almonds and olive oil. The dough is sticky.
- For the pan (9 inch springform): grease lightly add in orange slices, whole almonds and sugar. Top with cake batter and bake 45 minutes at 350 or until a knife comes out cleanly.