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1.
Rinse the orange with hot water. Cook in a pot of gently simmering water for about 1 hour until soft. Let cool, then cut into pieces, remove seeds and finely puree in a blender. Preheat the oven to 180 °C.
2.
Brush about 8–10 paper muffin cups with a little nut oil and place them in a muffin tin or ceramic molds. Whisk eggs and sugar until frothy, preferably grind the almonds fresh in a blender and fold in together with vanilla, baking powder, salt and almond butter. Spices like cinnamon, tonka blossom or cardamom also work well. Finally fold in the orange purée.
3.
Pour the batter into the prepared molds and bake the muffins on the middle rack for about 45 minutes. If they brown too quickly, cover with some foil at the end. Remove from the oven and let cool.
4.
For the frosting, just cover the dates with hot water. Soak for 20 to 30 minutes, then puree with cocoa in a blender to a smooth cream. Mix in cream cheese and salt. Spread over the muffins or simply dust with cocoa powder or icing sugar. The date cream can also be spooned or served separately.
