Gluten Free and Refined Sugar Free
The orange and poppy seed party continues! I think with these cupcakes I’ve officially won the yellow award. I mean seriously. Has anyone in the room seen a yellower cupcake? If so, shh. These still win because they are in gold cupcake cases!!! So there. Party cupcakes!
These mini cheesecakes were actually birthday cupcakes for my beautiful friend Anna, way back in November! Anna means so much to this blog. She was the first subscriber! She was always the one to encourage me, and to send me helpful messages when I put up a post with no photos, or sometimes no words. She helped me so much with the photography! The reason your eyes aren’t bleeding right now is because of her. Serious.
Anna has been a bestie of mine for years now so I knew for her birthday I wanted to make something she’d really like. I knew she loved ricotta, because she eats it almost every day. And I knew she liked honey, because she eats her ricotta every day with honey. And she liked poppy seeds too! So these cupcakes seemed like the perfect idea.
I based the recipe on David Lebovitz’ ricotta and orange cake, switching the double cream for yogurt and the sugar for honey. And adding a butt-load of poppy seeds.
The result was sweet and zesty little cupcakes that were crunchy from the poppy seeds, and slightly tangy from the yogurt. Feel free to sub back in the cream for a richer version, and the sugar too. Honey worked surprisingly well as a substitute. I was worried the extra liquid would change the consistency! I used raw honey though, which was slightly crystallised. So hopefully that wasn’t the only reason.
If ever you try one of my recipes and something doesn’t work, please let me know in the comments! Sometimes ingredients can react super differently depending on the oven or brand, so it’s good to know which ones can cause problems. Also I often write up the recipes in about ten minutes just before switching my computer off and running out the door, so mistakes are bound to be included every now and then.
These little cakes are super light and delicate, perfect for those recovering from the holiday season. They will inevitably deflate a little, as is the nature of ricotta cheesecakes. Just cool them down slowly and fill the muffin cups more than you normally would.
Orange and Poppyseed Cheesecakes: Adapted from this recipe
1kg (2.2 pounds, 35 ounces) ricotta cheese (full fat)
60g (1/2 cup) natural yogurt
zest of 1 orange
5 eggs, at room temperature
80g (1 cup) poppyseeds
1 tbsp gluten free flour (you could try corn, almond or oat flour)
1 tsp vanilla extract
pinch of salt
Preheat the oven to 180C (355F) and line 12 muffin holes with large papers. Mix the ricotta, yogurt and eggs together well. Mix in the zest, vanilla extract, flour, salt, honey and poppyseeds. Stir to completely combine. Pour even spoonfuls into the muffin cups to 3/4 full. Bake in the middle of the oven for 17-20 minutes, until risen and golden on top. Cool with the oven off and the door open before taking them out.