CookEat Recipe
Almond and Citrus Mini Cakes
Lemon and orange flesh supply juice to an almond-and-oat batter. The quick-cooking flakes are rested before flour is folded in, then the mixture is baked in small square moulds.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use shelled almonds and chop finely. Peel the lemon, remove white pith and seeds, and chop the flesh finely, keeping its juice. Peel the orange, remove white pith and seeds, and chop the flesh finely, keeping its juice.
Step 2
Use 80 g dry quick-cooking rolled oats; whole grains and steel-cut oats need a different method.
Step 3
Set the oven to 175°C, conventional. Line small square 40 ml metal moulds with parchment cases on two trays.
Step 4
Cream 150 g butter (softened) with 60 g caster sugar for 2-3 minutes. Gradually beat in 120 g beaten egg, weighed without shell.
Step 5
Fold in 70 g almonds, 180 g lemon, 120 g orange, 80 g quick-cooking rolled oats. Let the oats absorb moisture for 10 minutes.
Step 6
Combine 180 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 7
Fill the wells two-thirds full. Bake 25-35 minutes, swapping the two trays after 15 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 8
Cool 10 minutes in the moulds and 10 on a rack. Divide the batch into 8 servings of small cakes. If extra batches are needed, refrigerate waiting batter and add their baking time.
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