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Orange cupcakes with Krokos Kozanis (saffron)



    100g skinned hazelnuts ground
    50g semolina
    175gr golden caster sugar
    ½ teaspoon baking powder
    2 large oranges
    4 medium eggs
    200ml light olive oil
    Generous pinch of Krokos Kozanis (saffron) stigmata
    85gr icing sugar


Heat the oven to 180°C. Toast hazelnuts over a medium heat, stirring frequently until browned. Leave to cool, then mix with semolina, caster sugar and baking powder. Finely grate the zest from one orange and combine with the eggs and oil. Beat well with a spoon, then fold into the dry ingredients. Pour the mixture into a non-stick cupcake pan and bake for 15-20 mins, until risen and firm to the touch. While the cupcakes are baking, pare the zest from the other orange and cut into very thin shreds. Put in a saucepan with the juice from both oranges, the Krokos Kozanis and icing sugar. Bring to the boll, then simmer gently for 5 mins. When the cupcakes are done, leave them to cool slightly, then remove and place onto a plate. While they are still warm, skewer well and spoon the syrup over.

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