Mini Almond Orange Cakes
These cute mini bite size cakes are soft and fragrant with the aroma of orange zest and ground almonds. They are flourless (gluten free) and dairy free too.
Ingredients
- 2 large eggs - separated
- 40 g caster sugar
- 2 orange zest
- 1/8 tsp salt
- 70 g ground almond - almond powder
- cocoa powder - for dusting
Instructions
- Preheat oven to 180 degrees C. Fill 2 mini muffin pans with paper cups (18 pieces).
- Beat egg whites until foamy with an electric mixer. Add half of the sugar and beat until egg whites are glossy, with stiff peaks and set aside.
- In another mixing bowl, combine the egg yolks, the rest of the sugar, orange zest, and salt. Beat at medium speed for about 1 minutes until smooth.
- Stir well the ground almond with a hand whisk and pour into the egg yolk mixture, mix into a paste form. Fold in 1/4 of egg whites with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture until just combined.
- Divide the mixture evenly into muffin pans and bake for about 13-15 minutes or until a tester comes out clean.
- Let cakes cool in the pan for 5 minutes before removing them to completely cool on wire rack.
- Lightly dust with some cocoa powder on top of cakes.
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