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!

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.

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.
Thinly slice the remaining orange into 12 slices and set aside.
Add the boiled oranges to a food processor and blitz until smooth. Add all the remaining ingredients and blend until combined.
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.
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.