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Mini mandarin and almond cakes recipe
Mini mandarin and almond cakes recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Experience the enchanting blend of citrus, almond, and vanilla in these delightful French pastries.
Ingredients:
  • 125g butter
  • 200g icing sugar mixture
  • 60g almond meal
  • 50g plain flour
  • 4 large Free Range Egg whites
  • 4.40 gm vanilla extract
  • 1/8 tsp almond extract
  • 1 mandarin, rind finely grated
  • Icing sugar, extra, to dust
  • Thickened cream, to serve
Instructions:
  • In a small saucepan over medium-low heat, melt butter while stirring occasionally for 5 minutes until golden brown and foamy. Strain the butter through a fine sieve into a bowl and let it cool completely for 15 minutes.
  • Combine icing sugar, almond meal, flour, and a pinch of sea salt flakes in a large bowl. Whisk in the egg whites, vanilla extract, almond extract, and mandarin rind. Slowly incorporate the butter and mix well. Chill the mixture in the fridge for 4 hours.
  • Preheat the oven to 175°C (155°C fan-forced) and position a rack in the centre. Lightly grease 9 holes of a medium muffin pan and line the bases with baking paper. Divide the cake batter among the prepared holes and top each with a mandarin segment. Bake for 25 minutes until the cakes are deep golden on the sides and firm on top.
  • Allow the cakes to cool in the pan for 5 minutes, then gently release them by running a knife around the edges. Transfer to a wire rack to cool fully. Dust with extra icing sugar and enjoy with cream.

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