Baby cakes are great for dessert as they can be cooked in advance, saving you the drama of any last-minute assembling. These cakes are superb after a Mediterranean-influenced meal as they’re rich, moist, and full of citrus flavour.
220 g caster sugar
250 g ground almonds
1 tsp baking powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Line 18 x 125 ml (1/2 cup) muffin pans with paper cases.
Place the oranges in a small deep saucepan, cover with water and bring to the boil. Reduce the heat to a simmer and cook for 30–40 minutes, or until the fruit is soft. Allow to cool, then cut into quarters and remove the pips. Purée in a food processor until smooth and thick. You should have at least 2 cups of orange purée.
Preheat oven to 180°C.
Beat the eggs and caster sugar for 5 minutes, until pale and doubled in bulk. Mix the almonds and baking powder together. Add the almond mixture and 2 cups of the orange purée to the beaten eggs and stir to incorporate completely.
Spoon the mixture into the prepared muffin pans and bake in the preheated oven for 20 minutes, or until light brown and firm in the centre. Test the cakes by inserting a skewer into one of them. If it comes out clean, they are ready; if it doesn’t, cook for a further 5 minutes and test again. Allow to cool on a wire rack.