Orange and almond baby cakes

Orange and almond baby cakes

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These mini orange and almond cakes are the perfect finger food for your Melbourne Cup event!

The ingredient of Orange and almond baby cakes

  1. 125g butter, softened
  2. 2/3 cup caster sugar
  3. 1 large orange, rind finely grated, juiced
  4. 2 eggs, at room temperature
  5. 1 cup self-raising flour
  6. 3/4 cup almond meal (ground almonds)
  7. pure icing sugar, to serve

The instruction how to make Orange and almond baby cakes

  1. Preheat oven to 180u00b0C. Grease two 12-hole, 2 tablespoon-capacity mini muffin pans.
  2. Using electric hand beaters, beat butter, sugar and orange rind for 5 minutes or until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
  3. Sift flour over butter mixture. Add almond meal and 1/4 cup orange juice. Gently fold to combine. Three-quarters fill muffin holes with mixture. Bake for 15 to 18 minutes or until a skewer inserted into centre comes out clean. Cool cakes in pans for 5 minutes. Turn onto a wire rack to cool completely. Dust with icing sugar. Serve.

Nutritions of Orange and almond baby cakes

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calories: https://schema.org
calories: NutritionInformation

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