90g self raising flour
60g fine semolina
55g ground almonds
1 tsp ground cardamom
170g caster sugar
125g unsalted butter, melted
2 eggs, lightly beaten
2 egg yolks
55g caster sugar
2 tsps finely grated blood ornge juice
75g unsalted butter
Pistachio kernels, to decorate
Preheat the oven to 180C
Line 24 mini muffin holes with paper cases.
Place sifted flour and semolina into a bowl with the almonds, cardamon and sugar. Make a well in the centre. Whisk the butter, egg and milk in a jug to combine. Pour into the well and mix until combined.
Divide the mixture evenly among the cases. Bake for 10 -12 minutes or until a skewer comes out clean when inserted into the centre of a cake. Transfer to a wire rack to cool.
To make the orange curd, whisk the yolks, egg, sugar and zest together in a saucepan until combined. Add the juice and butter and whisk over a low heat for 2-3 minutes, or until the curd thickens. Transfer to a bowl and refrigerate until cold. Spread the curd over each cake and decorate with pistachios.
Reference: Cupcake-a fine selection of sweet treats pg.102 Here