Flourless orange muffins with poppy seeds and vanilla ice cream
6 servings
105 minutes
Flourless orange muffins with poppy seeds and vanilla ice cream are a refined blend of vibrant citrus flavor and almond tenderness. This dessert is inspired by European baking traditions, where orange is often used to add freshness and aroma. The muffins are airy and moist thanks to natural orange puree, while the poppy seeds add a light texture and nutty undertone. The tenderness of the batter is complemented by the sweetness of vanilla ice cream, creating a harmonious duet of flavors. This dessert is perfect for morning tea or evening treats, providing a sense of coziness and enjoyment in every bite.
1
Boil a whole orange in water for about 1 hour and 15 minutes. Make sure the orange is always covered with water. Remove and let it cool.
- Oranges: 1 piece
2
Grind the peeled almonds into crumbs.
- Ground almonds: 125 g
3
Preheat the oven to 180 degrees.
4
Peel the orange and separate the pulp from the membranes and seeds. Blend the pulp with a blender.
- Oranges: 1 piece
5
Beat the eggs and yolk in a mixer for 5 minutes. Add the beaten eggs to the orange puree.
- Chicken egg: 2 pieces
- Egg yolk: 1 piece
6
Mix sugar, almond flour, baking powder, and poppy seeds in a separate bowl, then add the dry ingredients to the egg-orange mixture and mix well. Divide into molds and bake for 25 minutes or check for doneness with a toothpick.
- Icing sugar: 110 g
- Ground almonds: 125 g
- Baking powder (raising agent): 0.5 teaspoon
- Poppy seeds: 2 teaspoons
7
Let it cool for a few minutes and serve with a scoop of vanilla ice cream.
- Vanilla ice cream: 300 g
