CookEat Recipe
Orange and Honey Almond Mini Cakes
Orange flesh and chopped almonds are baked in small honey-and-vanilla squares. The citrus is peeled and seeded, with its juice kept in the batter, before the little cakes bake through.
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. Use shelled almonds and chop finely.
Step 2
Set the oven to 175°C, conventional. Line small square 40 ml metal moulds with parchment cases on two trays.
Step 3
Cream 120 g butter (softened) with 90 g caster sugar for 2-3 minutes. Gradually beat in 150 g beaten egg, weighed without shell. Mix in 2 tbsp honey, 0.5 tsp vanilla. Use vanilla extract.
Step 4
Fold in 120 g orange, 90 g almonds.
Step 5
Combine 180 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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