Ingredients

The following ingredients have 12 Servings
  • 135 ml / ½ cup + 1 tbsp mild olive oil
  • 180 ml / ¾ cup freshly squeezed orange juice
  • 120 g / 3/8 cup fine-cut orange marmalade
  • 6 tbsp / 3/8 cup apple purée*
  • 3½ tbsp aquafaba**
  • grated zest of 1 orange
  • 50 g / ½ cup desiccated coconut
  • 60 g / scant 1/3 cup brown sugar
  • 70 g / ½ cup + 1 tbsp plain flour, sifted
  • 135 g / ¾ cup fine semolina (for cakes)
  • 1½ tbsp ground almonds / almond flour
  • 1½ tsp baking powder
  • chopped pistachios or almonds, to decorate (optional)
  • 360 ml / 1½ cup orange juice
  • 100 g / ½ cup sugar (I used brown)

Instruction

  • Pre-heat the oven to 180° C / 350° F. Oil a 12-hole standard muffin tin with a bit of olive oil or line the tin with cupcake liners.
  • In a medium bowl combine all the dry ingredients apart from chopped pistachios.
  • In another large bowl, whip aquafaba** until it has soft peaks.
  • Whisk in the rest of wet ingredients until marmalade dissolves completely.
  • Mix dry ingredients into the wet ones slowly, until well combined. The mixture should be quite runny.
  • Distribute the mixture evenly between 12 muffin holes. Bake in the pre-heated oven until tops are lightly browned and an inserted toothpick comes out clean (about 30-35 minutes).
  • While the cupcakes are baking, combine syrup ingredients in a small pot and bring to a gentle simmer.
  • As soon as the cupcakes are out of the oven, brush them with hot syrup several times allowing it to soak into the cake between each go.
  • Return leftover syrup to the stove for 5-10 minutes, let it come to the boil and thicken slightly. Brush thickened syrup onto the cakes and sprinkle with pistachios (or almonds). Thicker syrup will keep them in place better.