WE AIM TO DISPATCH ORDERS SAME DAY MON-FRI WITH FREE DELIVERY ON ORDERS OVER £75

 

THANK YOU TO THE FANTASTIC @ZARASKITCHEN FOR THIS FAB RECIPE - I HAVE JUST MADE THEM AND I WANT TO SCOFF THEM RIGHT NOW!

50G POLENTA, 2 EGGS, 100G SUGAR, 100G FLOUR, 1TSP BAKING POWDER, 100G OLIVE OIL, 1/2 TSP SALT, 1 BLOOD ORANGE, 100G ICING SUGAR

FIRSTLY GRATE THE ZEST FROM THE ORANGE INTO A SMALL BOWL. THEN, OVER ANOTHER BOWL SO YOU CATCH ALL THE JUICE, CUT THE SKIN OFF THE ORANGE WITH A SHARP KNIFE EXPOSING THE OUTER FLESH OF THE SEGMENTS - BEFORE DISCARDING THE SKIN SQUEEZE EACH PIECE TO GET EVERY BIT OF JUICE. THEN CUT OUT THE INDIVIDUAL ORANGE SEGMENTS AND PUT TO ONE SIDE.

PLACE ALL THE INGREDIENTS (EXCEPT ICING SUGAR AND JUICE) INTO A BOWL, ADD THE ORANGE ZEST AND MIX TOGETHER, THEN SPOON INTO YOUR CUPCAKE MOULDS. COOK AT 170/180C FOR 20MINS THEN TAKE OUT AND LEAVE TO COOL.

ADD THE ORANGE JUICE TO THE ICING SUGAR AND MIX. WHEN THE CAKES ARE COOL COAT WITH THE ICING AND TOP WITH AN ORANGE SEGMENT.

 

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