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These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Drinks
Cuisine French
Servings 4 people
Calories 30 kcal

Equipment

  • KitchenAid® K400 Blender
  • Two 12-cup nonstick muffin pans
  • Citrus zester
  • Rubber spatula
  • Sharp knife
  • Pastry brush

Ingredients
  

  • 1 cup whole raw almonds
  • 1½ tbsp fresh rosemary  (stems removed)
  • 1 cup all purpose flour
  • 1½ cups whole milk ricotta cheese   (room temperature)
  • ⅔ cup extra virgin olive oil
  • 3 grams blood oranges   (small, Cara Cara, or Valencia)

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 
Keyword Syrup, Tea