These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile - so, don’t skimp! Generously coat each finished cake with glaze before serving. EQUIPMENT: KitchenAid® K400 Blender; two 12-cup nonstick muffin pans, citrus zester, rubber spatula, sharp knife, whisk, pastry brush
- 1 cup whole raw almonds
- 1 1/2 tsp. fresh rosemary (stems removed)
- 1 cup all purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. fine sea salt
- 1 1/2 cups whole milk ricotta cheese (room temperature)
- 2/3 cup extra virgin olive oil
- 1 Cara Cara orange (zest of (or Valencia orange))
- 1 1/2 cups granulated sugar (plus more for sprinkling the pans)
- 3 large eggs (room temperature)
- 3 grams blood oranges (small, Cara Cara, or Valencia)
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 sprig rosemary
- Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
- Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
- Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
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|Calories180Calories from Fat80|
|% DAILY VALUE|
|Calories from Fat80|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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