Whole Orange & Almond Mini Cakes with Orange Syrup

Winter may not be my favourite season, but the one thing I do love about it is the abundance of juicy oranges. We’ve been having fresh squeezed juice every day, lots of Orange & Fennel salad and of course, Orange & Almond Syrup cake.

Whole Orange Almond Mini Cakes with Orange Syrup

I love this recipe, when you boil the whole oranges it perfumes the kitchen with a lovely citrusy fragrance. This recipe is a mashup of several whole orange recipes I’ve tried, this one uses flour and almond meal, handy for when you only have a little bit of almond meal hiding at the back of your pantry.

The syrup makes the cakes very sweet and sticky, sort of like a marmalade pudding, so mini portions are just enough. Delicious for afternoon tea with a cup of earl grey, or warm them and serve with a dollop of thick cream or fancy ice cream for an easy dessert.

 Whole Orange Almond Mini Cakes with Orange Syrup

Whole Orange & Almond Mini Cakes with Orange Syrup

Whole Orange & Almond Mini Cakes with Orange Syrup

Yield: 12
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Inactive Time: 40 minutes
Total Time: 2 hours 35 minutes

The syrup makes the cakes very sweet and sticky, sort of like a marmalade pudding, so mini portions are just enough. Delicious for afternoon tea with a cup of earl grey, or warm them and serve with a dollop of thick cream or fancy ice cream for an easy dessert.

Ingredients

  • FOR CAKE
  • 2 oranges
  • 125g butter, melted
  • 1 cup milk
  • 3 eggs, lightly beaten
  • 1 1/2 cups self-raising flour
  • 1 cup caster sugar
  • 1/2 cup (40g) almond meal
  • Oil or butter spray
  • FOR SYRUP
  • 2 oranges - one sliced, 1 juiced
  • 3/4 cup caster sugar
  • 3/4 cup water

Instructions

  • Preheat oven to 180°C/160°C fan-forced.
  • Grease a large12 cup muffin tray (3/4 cup capacity)
  • Place oranges in a saucepan and cover with cold water, bring to the boil. Drain and repeat, simmer/boil for 1-1.5hrs until soft.
  • Set aside until cool enough to handle and then puree with a stick blender or food processor.
  • Transfer to a bowl. Stir in butter, milk, eggs, flour, sugar and almond meal until combined. Pour mixture equally into muffin tray, fill only 3/4 way up.
  • Bake for 25 to 30minutes or until a skewer inserted in cake comes out clean.
  • While cake is baking prepare the syrup.
  • Cut one oranges into thin slices and set aside. Place juice of 1 orange orange, sugar and water in a saucepan over low heat, stirring until sugar has dissolved.
  • Add orange slices and simmer for 10-15 minutes until the slices are transparent.
  • Lay out on a wire rack and continue cooking syrup until well reduced.
  • When cakes are baked, stand in pan for 10 minutes. Turn onto a wire rack over a tray and then cut rounded tops off cakes and turn cut side down on a wire rack.
  • (you can eat the tops later when no one is looking)
  • While the cake us still warm, use a skewer to make small holes over the surface
  • Drizzle with the syrup. Place orange slices on top of cake, twisting them to form a decorative pattern.
  • Whole Orange Almond Mini Cakes with Orange Syrup

    PIN IT FOR LATER

    Whole Orange Almond Mini Cakes with Orange Syrup

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.