Orange and almond baby cakes
Indulge in the delightful combination of citrus and nutty flavors with these Orange and Almond Baby Cakes. These moist and fluffy treats are made with fresh orange juice, buttery goodness, and crunchy almonds. Perfect for any occasion, they're sure to satisfy your sweet tooth!
- 05 Mar 2025
- Cook time 20 min
- Prep time 15 min
- 6 Servings
- 6 Ingredients
Orange and almond baby cakes are a delightful treat that brings together the tangy freshness of oranges with the subtle nuttiness of almonds. These mini cakes are perfect for gatherings, dessert tables, or simply as a delicious snack. The ingredients are straightforward, making this recipe both accessible and enjoyable to bake.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
Using an electric mixer or a wooden spoon, cream together the softened butter and sugar in a large mixing bowl until the mixture is light and fluffy.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps to create a smooth, velvety batter.
Gradually add the orange juice to the mixture, stirring continuously. The mixture may look slightly curdled at this stage, but don't worry, it will come together once the dry ingredients are added.
Sift the self-raising flour into the bowl to ensure there are no lumps. Gently fold the flour into the wet mixture using a spatula or a wooden spoon until just combined. Avoid overmixing to keep the cakes light and fluffy.
Fold the finely chopped or ground almonds into the batter, mixing until evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cavity about 2/3 full to allow room for the cakes to rise.
Place the tin in the preheated oven and bake for 18-22 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Remove the baby cakes from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your delicious Orange and Almond Baby Cakes!
Tips:
- Ensure that all your ingredients are at room temperature before you start mixing. This will help achieve a smoother batter.
- Use freshly squeezed orange juice for the best flavor. If you prefer a stronger orange taste, you can also add a bit of orange zest.
- When mixing the batter, avoid over-mixing as this can result in tougher cakes. Mix just until the ingredients are incorporated.
- If your almonds are whole, blitz them in a food processor until they are finely ground. Alternatively, you can use store-bought almond meal.
- Test the cakes for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cakes are ready.
- Let the cakes cool completely before removing them from the baking tin to avoid breaking them. Cooling on a wire rack will also help them firm up.
- For some added texture, you can sprinkle slivered almonds on top of the batter before baking.
With their moist and flavorful profile, these orange and almond baby cakes are bound to be a hit at any event or as a tasty homemade pastry. They are easy to make and offer the perfect balance of citrus and nuttiness. Following these simple tips will ensure that your cakes come out perfectly every time. Enjoy your baking and savor the delightful results!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 410kcal | 21% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 2.10g | 6% |
| Sugar 27g | 26% |
| Fat | |
| Fat 22g | 26% |
| Saturated 9g | 31% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 70mg | 13% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 0.77mg | 5% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 10mg | 11% |
| Vitamin E 2.80mg | 19% |
| Vitamin K 1.41ug | 1% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.17mg | 19% |
| Iron, Fe 0.99mg | 9% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 120mg | 10% |
| Potassium, K 200mg | 6% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 0.83mg | 8% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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