Baby orange and almond cakes

Baby orange and almond cakes

From
Tea and Cake
Makes
18

Ingredients

Quantity Ingredient
2 oranges
5 eggs
220g caster sugar
250g ground almonds
1 teaspoon baking powder

Method

  1. Put oranges in a small saucepan, cover with water and bring to the boil.
  2. Reduce heat to a simmer and cook for 30–40 minutes, or until the fruit is soft. Allow to cool. Cut into quarters, removing pips. Puree in a food processor until smooth.
  3. Preheat oven to 180°C.
  4. Beat eggs and sugar together until pale and doubled in bulk, about 5 minutes. Mix almonds and baking powder together. Add orange puree and almond mixture to the beaten eggs and beat to incorporate completely.
  5. Line 18 × 125 ml muffin pans with paper cases then spoon the mixture into the prepared muffin pans and bake in the preheated oven for around 20 minutes, or until light brown and firm in the centre. Test the cakes by inserting a skewer into one of them. If it comes out clean, they are ready; if it doesn’t, cook for a further 5 minutes and test again. Allow to cool on a wire rack.
Tags:
Tea and Cake
sweets
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again