‘Sorry I passed out in your bed’ Cupcakes

Who cares about crumbs?

olive oil cupcakes with blackcurrant icing

Yes, once not long ago, I went to visit someone and ended up passed out in their bed. Not the most dignified position to be in, I’ll admit, and it was made somewhat worse by the fact that I’d just come from a gay festival, at my college in Oxford, called Queerfest wearing a neon tutu and a t-shirt saying “I love pussy”.  It was really very lucky that after the night’s festivities of drag queens and random inter-gender pulling I had even managed to end up in a friend’s bed at all. And waking up in the cold dawn light disorientated and surrounded by the gimpy pigeons, who only seem to come out in the early morning, and bemused rowers, is an experience I prefer to avoid.

But as is my firm and adamant belief, nothing says sorry like some good homemade food. Even if you did end up throwing up all over someone’s floor and not stirring from their bed for 48 hours.

Despite the embarrassment of its origins, this recipe has become one of my all time favourites. Bake it and you’ll see why; it’s moist, rich and fragrant from the zest, almond extract and olive oil. This cake is an interesting alternative to a standard sponge, gooey and moreish, with zingy blackcurrant icing to balance out the sweetness. Yum.

And I can say that this recipe officially got me off the hook. I was suddenly forgiven for all my indiscretions and even the two days I claimed the bed for. Result.

Ingredients:
1 cup flour
1/2 cup ground almonds
1 tsp baking powder
1 tsp salt
3 large eggs
3/4 cup granulated sugar
1/2 cup olive oil

A dash of vanilla extract and almond extract. The zest of one orange and 1/2 a cup of its juice.

1. Preheat the oven to 180°F. Place your cupcake cases on a baking tray.

2. In a bowl mix together the flour, almond flour, baking powder and salt.

3. Crack the eggs into another bowl and whisk them to break up the yolks. Add the sugar to the bowl and whisk it for about 30 seconds. Add the olive oil and whisk until the mixture is lighter in color and has thickened, this should take about about 45 seconds. 

4. Then whisk in the extracts and zest, followed by the orange juice.

5. Combine the wet and dry ingredients and whisk until they are thoroughly combined; continue whisking until you have a smooth batter.

5. Pour the batter into the cupcake cases, and bake the cake for 15 to 20 minutes, until fully cooked and bouncy to the touch.

6. To make the icing, blend fresh blackcurrant into a smooth puree and then cream with some butter and enough icing sugar to create the desired consistency. 

This cake smells good – and so do you after baking it! IFF in Paris have probably spent years trying to capture the floral notes that will be on your hands. This sensual quality makes very good if you’re serving it in bed, like I did.