Name: Little orange and almond cakes with seville marmalade glaze
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 1
Ingredients: 130g almond meal; 100g self-raising flour; 2 eggs; 130g caster sugar; 80ml orange juice; 1 tsp finely grated orange rind; 100g soft butter, chopped; 40.00 ml flaked almonds; 90g marmalade; 30.00 ml brandy

Little orange and almond cakes with seville marmalade glaze

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Prep Time:
20 minutes

Cook Time:
12 minutes

Total Time:
32 minutes

Delightful orange cakes perfect for any occasion.

Ingredients:

80ml orange juice
130g almond meal
100g self-raising flour
2 eggs
130g caster sugar
1 tsp finely grated orange rind
100g soft butter, chopped
40.00 ml flaked almonds
90g marmalade
30.00 ml brandy

Instructions:

1. Preheat the oven to 200°C. 2. Line 18 1/3 cup (80ml) muffin pans with paper cases. 3. Combine almond meal and flour in a bowl. 4. In a food processor, blend eggs, sugar, orange juice, and rind until smooth. 5. Add butter and blend until combined (don't worry if it looks curdled). 6. Mix in the flour until just combined, avoiding over-processing. 7. Divide the batter evenly between the paper cases. 8. Sprinkle flaked almonds on top. 9. Bake for 10 minutes until nearly cooked. 10. Increase the oven temperature to 220°C and bake for an additional 2 minutes until golden brown and fully cooked.
In a small saucepan, gently melt the marmalade with brandy until smooth. Brush the warm cakes with the luscious glaze. Let them cool on a wire rack.

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