Zesty Almond Orange Mini Cakes
These delightful Zesty Almond Orange Mini Cakes are a perfect treat for any occasion, featuring a moist, rich texture and a burst of citrus flavor. Made without flour, they are naturally gluten-free and incredibly easy to prepare. The combination of ground almonds and desiccated coconut adds a wonderful nuttiness, while the orange zest and juice brighten up the profile. For an elegant finish, top with a simple orange icing or sprinkle with icing sugar for a lovely presentation. Feel free to experiment with alternative citrus fruits like lemon or lime for a refreshing variation. These mini cakes are ideal for parties, afternoon tea, or a sweet after-dinner treat, allowing you to indulge guilt-free with their wholesome ingredients.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
unsalted butter
75 g (softened to room temperature)
caster sugar
1/3 cup (75 g)
orange zest
1 teaspoon (finely grated)
egg
1
ground almonds (almond meal)
1/3 cup (40 g)
desiccated coconut
1/3 cup (30 g)
fine polenta (cornmeal)
1/4 cup (40 g)
baking powder
1/2 teaspoon (gluten-free if required)
orange juice
1 1/2 tablespoons (freshly squeezed for best flavour)
buttermilk
1 1/2 tablespoons
icing sugar
1 cup (160 g) (sifted, gluten-free if required)
orange juice (for icing)
1 tablespoon (freshly squeezed for best flavour)
orange zest (for decoration)
(thin strips, optional)
Instructions
1
Preheat your oven to 180°C (350°F) and line two 12-cup mini muffin pans with mini paper cases.
2
In a large mixing bowl, use an electric mixer to beat together the softened unsalted butter, caster sugar, and finely grated orange zest for about 5 minutes, or until the mixture becomes pale and fluffy.
3
Add the egg to the mixture, and continue to beat until well combined.
4
In a separate bowl, mix the ground almonds, desiccated coconut, fine polenta, and baking powder together until evenly combined.
5
Gradually stir the dry almond mixture into the butter mixture until just combined. Then, pour in the freshly squeezed orange juice and buttermilk, mixing well to create a smooth batter.
6
Carefully divide the cake batter evenly among the lined mini muffin cases, smoothing the tops with the back of a spoon.
7
Bake in the preheated oven for approximately 12 minutes or until the tops are firm to the touch and a skewer inserted into the centre of a cake comes out clean.
8
Once baked, remove the pans from the oven and allow the cakes to cool in the pans for 5 minutes. Then transfer them to a wire cooling rack to cool completely for about 30 minutes.
9
For the icing, sift the icing sugar into a bowl, add the remaining orange juice, and mix with a wooden spoon until smooth and well combined.
10
Spread a small spoonful of icing over the top of each mini cake and, if desired, garnish with thin strips of orange zest for an extra touch of elegance.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Almond Orange Mini Cakes?
They are moist, flourless bite-sized treats made with ground almonds, desiccated coconut, and fresh orange juice and zest.
Are these mini cakes gluten-free?
Yes, they are naturally gluten-free because they use ground almonds and polenta instead of wheat flour. Ensure your baking powder is also gluten-free.
How long do these cakes need to bake?
They should be baked for approximately 12 minutes in a preheated oven.
What oven temperature is required?
The oven should be preheated to 180°C or 350°F.
Can I substitute the orange with another citrus fruit?
Yes, you can use lemon or lime as a refreshing citrus variation for these mini cakes.
What type of sugar is used for the cake batter?
The recipe calls for 1/3 cup or 75 grams of caster sugar.
Is an electric mixer necessary?
Yes, an electric mixer is used to beat the butter, sugar, and zest for about 5 minutes until pale and fluffy.
How many mini muffin pans do I need?
You will need two 12-cup mini muffin pans for this recipe.
What can I use as a substitute for buttermilk?
If you do not have buttermilk, you can use a mixture of milk and a small amount of lemon juice or vinegar.
Can I use almond meal instead of ground almonds?
Yes, ground almonds and almond meal are the same ingredient and can be used interchangeably.
What is the purpose of polenta in this recipe?
Fine polenta or cornmeal helps provide structure and a unique texture to these flourless cakes.
How do I know when the cakes are done?
The cakes are ready when the tops are firm to the touch and a skewer inserted into the center comes out clean.
Can I leave out the desiccated coconut?
You can, but it may change the nutty texture and flavor profile of the recipe.
Is the icing sugar gluten-free?
Most icing sugar is gluten-free, but you should check the label to ensure it is safe for those with gluten sensitivities.
How do I prepare the orange icing?
Sift the icing sugar into a bowl and mix with one tablespoon of fresh orange juice until smooth.
How long should the cakes cool before icing them?
Allow them to cool in the pan for 5 minutes, then on a wire rack for about 30 minutes until completely cool.
Can I use salted butter?
Unsalted butter is recommended, but you can use salted butter if you prefer, though it may slightly alter the flavor.
How should I store these mini cakes?
Store them in an airtight container at room temperature to keep them moist.
Can these mini cakes be frozen?
Yes, you can freeze these cakes, though it is best to freeze them before adding the icing.
How do I prepare the muffin pans?
Line the mini muffin pans with mini paper cases to prevent sticking.
What ingredients make up the dry mixture?
The dry mixture consists of ground almonds, desiccated coconut, fine polenta, and baking powder.
How do I create the orange zest decoration?
You can use a zester or a small knife to cut thin strips of orange zest to place on top of the icing.
What is the best way to ensure a smooth batter?
Gradually stir the dry almond mixture into the creamed butter and then slowly mix in the orange juice and buttermilk.
How long should I beat the butter and sugar?
Beat the butter, sugar, and zest for approximately 5 minutes until the mixture is pale and fluffy.
What should the batter consistency look like?
The batter should be smooth and even after mixing the wet and dry ingredients.
Can I make one large cake instead?
This recipe is specifically designed for mini cakes; a larger cake would require significantly different baking times.
Is freshly squeezed orange juice necessary?
Freshly squeezed juice provides the best flavor, though bottled juice can be used in a pinch.
How many cakes does this recipe produce?
Based on the pans required, this recipe yields approximately 24 mini cakes.
What occasions are these cakes best for?
They are perfect for parties, afternoon tea, or as a sweet treat after dinner.
Are there any suggested garnishes?
In addition to orange icing, you can garnish them with thin strips of orange zest or a simple dusting of icing sugar.