Ingredients:
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
80ml milk
Orange curd
2 egg yolks
1 egg
55g caster sugar
2 tsps finely grated blood ornge juice
75g unsalted butter
Pistachio kernels, to decorate
Method:
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
