adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Almond citrus cakes
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Try these tasty mini almond citrus cakes with zesty syrup for a delicious winter treat!
Ingredients:
  • 6 Free Range Egg whites
  • 185g butter, melted
  • 240g icing sugar mixture
  • 180g almond meal
  • 75g plain flour
  • 1 tsp finely grated Zesting Lemon rind
  • 1 tsp finely grated lime rind
  • 1 tsp finely grated orange rind
  • Coles Australian Dollop Cream, to serve
  • Coles Zesting Lemon, zested, to serve
  • 125ml orange juice
  • 75g caster sugar
  • 1 whole star anise
Instructions:
  • Preheat your oven to 180°C. Grease a 12-hole friand pan or muffin pan (1/3 cup/80ml capacity). In a bowl, whisk egg whites until slightly frothy. Add butter, icing sugar, almond meal, flour, and combined rind. Gently mix until just combined. Spoon the batter evenly into the prepared pan.
  • Bake for 25 minutes or until a skewer inserted into the centers comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  • To create a flavorful syrup, combine orange juice, sugar, star anise, and 1/3 cup (80ml) water in a saucepan over low heat. Stir until the sugar dissolves, then increase the heat to medium and bring to a boil. Simmer for 5 minutes until the syrup thickens.
  • Finish the cakes with a dollop of creamy goodness, a drizzle of syrup, and a sprinkle of zesty lemon peel.

Similar Recipes