Almond, Yogurt & Orange Honey Drizzle Loaf Cakes……Or Muffins…..

By Simon  , , , ,   , ,

May 18, 2017

  • Yields: 16 muffins or 2 loaf cakes


For the cake

300 g Natural yogurt

300 g Ground almonds

300 g Self raising flour

200 ml Olive oil

6 Eggs free & organic

2 tsp Vanilla extract

2 tbsp Raw honey

8 tbsp Date syrup

2 tsp Safron threads, soaked in a little hot water

2 tbsp Orange marmalade, heaped

1 tbsp Fresh ginger finely grated

2 Oranges, finely zested, reserving the juice for the syrup

2 tsp Baking powder, heaped

1 pinch Sea salt

1 pinch Nutmeg, finely grated

For The Syrup

4 Oranges, juiced and create shards of zest for decoration

2 tbsp Raw honey


Preheat the oven 170c or Gas Mark 3 1/2. Line a 16 hole muffin tin with baking parchment muffin cups or 2 x 450g loaf tins lined with baking parchment. This is so simple into a large mixing bowl, combine all the ingredients and mix to a smooth batter. Pour the mixture into the prepared tins or muffin trays. Bake for 30 minutes muffin cases or 40-45 minutes loaf tins until firm and golden and a skewer inserted into the centre comes out clean. To make the syrup. Heat the fresh squeezed orange juice and raw honey in a small saucepan over a gentle heat. Remove the loaf cakes or muffins from the oven, piercing a few times with a cocktail stick, drizzling with the warm syrup, and shards of orange zest, leaving to cool in the tins. Beautiful served with a spoonful of natural yogurt.....

Try replacing the saffron, orange zest, orange marmalade, ginger & grated nutmeg with the grated zest of a couple of lemons, a handful of poppy seeds, drizzled with lemon juice and honey syrup, scattered with a sprinkle of poppy seeds.

A handful of smashed pistachio nuts, the zest of two limes, the seeds from a vanilla pod, drizzled with lime juice and honey syrup,  sprinkle with a handful of crushed pistachio nuts.


TRY  THIS.... Replace the self raising flour with double the amount of ground almonds.....



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