Mini Flourless Orange and Almond Cakes (Gluten-Free)

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READY IN: 45mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 75
    g unsalted butter, softened to room temperature
  • 13
    cup caster sugar (75 grams)
  • 1
    teaspoon orange zest, finely grated
  • 1
  • 13
    cup ground almonds (almond meal /40 grams)
  • 13
    cup desiccated coconut (30 grams)
  • 14
    cup fine polenta (cornmeal or 40 grams)
  • 12
    teaspoon baking powder (gluten-free if required)
  • 1 12
    tablespoons orange juice, freshly squeezed for best flavour
  • 1 12
    tablespoons buttermilk
  • Icing
  • 1
    cup icing sugar, sifted (160 grams or gluten-free if required)
  • 1
    tablespoon orange juice, freshly squeezed is best
  • orange zest, thin strips for decoration (optional)
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DIRECTIONS

  • Preheat oven to 180°C Line 2 x 12 mini muffin pans with mini paper cases.
  • Using an electric mixer- beat together the butter, sugar and orange zest for 5 minutes, or until pale and fluffy.
  • Add the egg and beat until well combined.
  • In a seperate bowl- mix together the ground almonds/almond meal, coconut, polenta and baking powder.
  • Stir in the dry mix to the butter mixture and then add the orange juice and buttermilk. Stir well to combine.
  • Divide the mixture into the paper cases and smooth the surface of the mini cakes with the back of a spoon.
  • Bake approx 12 minutes or until the tops are firm when lightly toughed and a skewer inserted into the centre of a cake will come out clean.
  • Remove from the oven and cool in the pans for 5 minutes. Then transfer the cakes to a wire tray to cool- about 30 minutes.
  • To make the icing- place sifted icing sugar and orange juice in a bowl and beat with a wooden spoon until combined.
  • Spread a small spoonful of icing over each cake and decorate with orange zest if desired.
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