You may also like
Categories:Viewed: 80 - Published at: 8 years ago
Ingredients
- 1 3/4 cups flour
- 1 cup sugar
- 7/8 cup olive oil
- 4 eggs
- 1 envelope yeast
- 1 orange
- orange flower water to taste
- 1 pinch salt
Method
- Preheat the oven to 220 Celsius.
- Beat the eggs, sugar, and orange juice together with an electric mixer for 6 minutes. Add the oil and beat for 15 seconds.
- Add the sifted flour with the yeast and salt, stirring slightly to incorporate. Add the orange-flour water and orange rind.
- Pour into lined cupcake tins and refrigerate for 30 minutes. Remove from the refrigerator and bake for 12-14 minutes, until golden brown.
