girlwithanearring

While I am continuing my new coaster experiments {grazing cute lamb is done and it turned out so cute} I remembered this recipe that I tried couple of weeks ago. There is nothing like orange cake in Winter. Especially, if they rose like these ones... The main reason of my love for this recipe is that you use the whole orange, not just its juice. Nothing is wasted and it smells and tastes so nicely. Ingredients, (25 - 30 cupcakes)

• 1 small orange, peeled and puréed 
• 1 medium carrot, extra small grated
• 2 egg
• 1/2 cup plain yogurt (read the recipe, the amount may change)
• 1,5 cup sugar
• 3/4 cup olive oil
• 2,5 cup flour 
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• One pinch of grated nutmeg

Preparation,

1. Mix flour, salt, baking soda, baking powder, cinnamon and grated nutmeg in a bowl and set aside.
2. Purée the peeled orange with a hand blender. Put it in a cup and fill up the rest with yogurt. (It must be 3/4 cup orange purée + 1/4 cup yogurt. But it can also be 1/2 cup orange purée + 1/2 cup yogurt.)
3. Grate the carrot as tiny as possible. I used a mini garlic grater. 
4. In the bowl of an electric mixer beat the eggs with sugar until light and fluffy for 10 to 15 minutes. Then add orange purée and yogurt, continue beatting for half a minute.
5. Reduce the speed and add the flour mixture slowly and continue beatting slowly and steadily. When you are sure it is smooth enough, add grated carrot and mix the batter with a spatula or a spoon. 
6. Pour the batter into the cupcake molds. Fill each cupcake mold 2/3 full.
7. Put the cupcakes into the 350°F/175°C heated oven and bake them for 25 to 30 minutes.