This morning it threatened to rain and spoil the planned amble of the Gentlemen’s Walking Group. Mr Tranquillo and two of his mates do an easy eight kilometre walk once a month. There was much checking of the radar, a flutter of emails beforehand about the location, wet weather gear, pick up spot, as well as the proximity of a nearby cafe. It always makes me laugh, reminding me of an old joke about feminists and light bulbs!
This time the café is here in my little castello. The bush walk is in the foothills nearby. These orange and almond cupcakes are easy to whip up, it’s a foolproof recipe. They look a bit Cafe-ish and taste un po’ siciliano. They have become my morning tea standby and I wish I could remember the original source. It comes from my faded handwritten cake book, the one dedicated to cake recipes that actually work. Do you, fellow bloggers, friends and readers, note the source of your recipes when re-writing them in your special book?
125 grams butter, softened
2/3 cup caster sugar
1 large orange, rind zested, then juiced (to make 1/4 cup of juice)
2 large eggs
1 cup Self Raising flour
3/4 cup almond meal
Pure icing sugar to dust.
Heat oven to 180c. Beat the butter, sugar and rind in a mixer for 5 minutes until light and fluffy. Add a little flour if the mixture begins to curdle. Then add flour, orange juice and almond meal. Beat with a large spoon to incorporate. Grease one large 12 hole muffin tin, then add large muffin cases. Distribute mixture evenly into cases. Bake for 18- 20 mins, or until golden brown.
Cool in pan for five or so minutes, then again on a wire rack.
Peel papers off to serve, dust with icing sugar.
They keep well for around three days in a container, or longer in the fridge. They can be jazzed up for dessert with marscarpone or whipped cream and berries.