These tasty little delights were present for my grandma. The original recipe uses lemon zest and juice but I think orange and almond are a perfect combination. They're very quick to whip up for an afternoon treat and I think they'd be just as good warm as after cooling.
I was in a bit of a hurry making these so didn't measure out all the ingredients individually. Start the cakes by combining the flour, baking powder, almond meal, icing sugar and orange zest together in a bowl.
Add the butter and the egg whites to the bowl and gently stir them through.
Divide the batter between the cake cases. I made 9 of this size. Bake the cakes for 30-35 minutes in an oven pre-heated to 160C fan-forced.
While the cakes are baking, combine the orange juice and sugar together until the sugar has dissolved.
When the cakes are cooked, prick them all several times with the cake tester. I would recommend transferring them to a wire rack before this stage.
Yes I have magical powers and can make bowls float in mid-air. Spoon the sugar and orange syrup over the top of the cakes.
Leave them on the wire rack to cool completely. I think they'd taste good warm too but letting them cool forms a nice sugary crust on the top. Serve them up for afternoon tea. Enjoy!
Recipe
Ingredients
- 1 cup almond meal
- 1 ⅔ cups icing sugar sifted
- ½ cup plain AP flour, sifted
- ½ teaspoon baking powder
- 2 tablespoon finely grated orange rind
- 5 egg whites lightly whisked
- 200 g butter melted
- ¼ cup freshly-squeezed orange juice
- 2 tablespoon white sugar
Instructions
- Preheat the oven to 160C(320F) fan-forced.
- Place your muffin cases on a baking tray.
- In a large bowl, combine the almond meal, icing sugar, flour, baking powder and orange zest.
- Gently stir the egg whites and butter though the dry ingredients until everything is just combined.
- Divide the mixture between the cases (I made 9).
- Bake the cakes for 30 minutes or until a skewer comes out clean. Be sure to check them. The original recipe says 15-20 minutes but mine took a lot longer.
- While the cakes are baking, combine the sugar and orange juice until the sugar has dissolved.
- Place the baked cakes on a wire rack and using the cake tester or a piece of spaghetti (skewers are a bit fat), prick at least 10 holes in the top of the cakes.
- Spoon they syrup over the hot cakes then leave them to cool completely.
Mhairi says
Look lovely! Would this recipe work in mini loaf tins?
Claire says
Hi Mhairi. Yes I think you could make it in mini loaf tins just be sure to line them. In face I think mini loaf tins would be perfect!
Mhairi says
Thanks! Can't wait to try these as they look soo goood! Ill give it a go in the mini loaf tins and let you know how i get on! Thanks for getting back to me and may i just say i love your blog!
Claire says
No problem Mhairi. You most certainly may and thank you very much!
Kelly says
Oh, these are so wonderful and I just love the decorative cases!
Claire says
They tasted great.
Barbara @ Barbara Bakes says
Having the bowl float like that must make it so easy to glaze the cupcakes. ;) They look scrumptious!
Claire says
Oh it is!
Stuart Rubenstein says
Love this recipe of the almond syrup hotcakes. I will tell my girl friend aboutthis recipe. she loves to bake.
Stuart
Claire says
They're delicious so I hope she makes them for you!
Clarkie @ Beloved Green says
Seriously cute! And I adore the paper cases you found, so pretty.
Claire says
I love them too. I have quite a supply in my cupboard.
Lorraine @ Not Quite Nigella says
They look fantastic! And those are really nice cupcake liners. Are they Robert Gordon ones?
Claire says
They are indeed. So pretty!