CookEat Recipe
Orange and Honey Lemon Mini Cakes
Peeled orange and lemon are folded into a honey-and-vanilla batter. The butter starts melted and is cooled before the eggs; the mixture then bakes into small, dense citrus squares.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel the orange, remove white pith and seeds, and chop the flesh finely, keeping its juice. Peel the lemon, remove white pith and seeds, and chop the flesh finely, keeping its juice.
Step 2
Set the oven to 175°C, conventional. Line small square 40 ml metal moulds with parchment cases on two trays.
Step 3
Melt 90 g butter gently, cool to lukewarm and whisk with 90 g caster sugar. Gradually beat in 150 g beaten egg, weighed without shell. Mix in 3 tbsp honey, 2 tsp vanilla. Use vanilla extract.
Step 4
Fold in 120 g orange, 120 g lemon.
Step 5
Combine 220 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 6
Fill the wells two-thirds full. Bake 22-30 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 7
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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