1. Preheat an oven to 335 degrees. In a mixing bowl, whisk together 1 cup of olive oil, the zests of 1 lemon and 1 orange, 1 tablespoon of vanilla extract, 3/4 cup of sugar, and 1 teaspoon of salt. 00:10
2. Add 4 eggs and whisk until just combined. 00:21
3. Add 1/2 cup of almond meal, 1 cup of gluten free flour, 2 teaspoons of baking powder, and 1 teaspoon of cardamom. Whisk until just combined. 00:28
4. Line a muffin tin with paper liners. Using an ice cream scoop, fill each muffin liner 3/4 full of batter. 00:43
5. Bake for the muffins for 15 to 20 minutes until an inserted toothpick comes out clean. 01:00
What You'll Need
- Mixing bowl
- Rubber spatula
- Muffin tin
- Muffin liners
- Ice cream scoop
- Olive oil (1 cup)
- Lemon zest (1)
- Orange zest (1)
- Vanilla extract (1 tablespoon)
- Sugar (3/4 cup)
- Salt (1 teaspoon)
- Eggs (4, room temperature)
- Almond meal (1/2 cup)
- Gluten free flour (1 cup)
- Baking powder (2 teaspoon)
- Cardamom, ground (1 teaspoon)
Cardamom has a flavor that is very strong and aromatic, which pairs well with citrus. There are two different versions of cardamom: Black cardamom is the fully matured state of cardamom and has been dried out. Green cardamom is picked earlier in its lifecycle and is cured for a different flavor.
Since the 1800s cardamom, has been used for both culinary and medicinal applications. Micronutrients in cardamom have been found to counter surge the lipids in the body meaning that it’s great for controlling cholesterol. It also has properties that aid in digestion.
To learn how to bake the full cake version of this recipe, visit Chef Coco’s “Cardamom Olive Oil Citrus Cake” tutorial located at the bottom of the page.
To learn more about wheat flour alternatives, visit Chef Coco’s “An Introduction to Gluten Free Flours” tutorial located at the bottom of the page.