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1
Bring the margarine, eggs, and yogurt to room temperature.
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2
Lightly grease the muffin pan with margarine.
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3
Combine and sift the ingredients.
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4
Slice the oranges into 5 mm slices and set in a pot.
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5
Add enough water to cover.
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6
Add sugar and lemon juice.
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7
Cover with a drop lid and heat over medium.
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8
Simmer until softened, then let cool (the white part of the skin should be translucent).
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9
Take out some of the simmered oranges to be used as a garnish.
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10
Chop the rest.
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11
Knead the margarine until creamy.
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12
Divide the sugar into 3 parts and mix in one portion at a time, mixing until fluffy.
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13
Mix in the beaten egg a little at a time.
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14
Add the yogurt, liquor, and chopped oranges and mix.
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15
Finally, add the dry ingredients and use a spatula to mix, scraping the bottom of the bowl.
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16
It'll be thick and creamy.
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17
Line the bottoms of the muffin molds with the oranges set aside for garnish and pour the batter on top.
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18
Tap the sides of the molds to break air bubbles.
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19
Bake in an oven at 170C for 18 minutes.
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20
When a toothpick or skewer inserted in the center comes out clean, it's done.
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21
Flip the molds over to take the cakes out.
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22
Brush with a bit of jam diluted with liquor or water to make it glossy.
