Honey, Orange & Almond Cakes

Makes 12 mini cakes
Prep time: 10 minutes
Cooking time: 35 mins + 1 hr for oranges

Moist, fluffy and full of scrumptious citrus and honey – spoil your loved ones this weekend with these delicious mini cakes!

Tips & Tricks
  • Get ahead of the game and boil your oranges the day before, leaving them to cool overnight.
  • Serve with an extra drizzle of honey and a side of cream or yoghurt.
  • Use a gluten free baking powder to make these cakes gluten free.

Ingredients

  • 3 x Pams Oranges
  • 4 x Pams Free-Range Eggs
  • ¾ cup Pams Creamed Clover Honey
  • 3 ½ cups Pams Ground Almonds
  • 1 ½ tsp Pams Baking Powder

Method

  1. Add 2 of the oranges to a large pot of water. Boil for one hour or until a fork easily pierces through. Allow to cool.
  2. Thinly slice the remaining orange into 12 slices and set aside.
  3. Add the boiled oranges to a food processor and blitz until smooth. Add all the remaining ingredients and blend until combined.
  4. Grease a standard size muffin tray and place one single slice of raw orange into the bottom of each cup before scooping in the batter.
  5. Bake in the oven for 30-35 minutes at 180°C or, until when tested with a skewer it comes out clean. Remove cakes from trays and place on a wire rack, orange side up to cool.

Ingredients

  • 3 x Pams Oranges
  • 4 x Pams Free-Range Eggs
  • ¾ cup Pams Creamed Clover Honey
  • 3 ½ cups Pams Ground Almonds
  • 1 ½ tsp Pams Baking Powder