Orange and almond syrup cakes
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.
Combine the dry ingredients
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 butter and egg whites
Add the butter and the egg whites to the bowl and gently stir them through.
Into the cases
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.
Sugar and orange juice
While the cakes are baking, combine the orange juice and sugar together until the sugar has dissolved.
Prick the baked cakes
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.
Syrup coating
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.
Cooling off
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!
Orange and almond syrup cakes
Orange and almond syrup cakes adapted from Donna Hay’s ‘Lemon syrup fingers’ in U on Sunday paper 10 July 2010
makes 8 or 9 cakes
- 1 cup almond meal
- 1 2/3 cups icing sugar, sifted
- 1/2 cup plain flour, sifted
- 1/2 tsp baking powder
- 2 tbsp finely grated orange rind
- 5 egg whites, lightly whisked
- 200g butter, melted
- 1/4 cup freshly-squeezed orange juice
- 2 tbsp white sugar
Preheat the oven to 160C 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.
I am Claire & I love food. Here you'll find my favourite recipes, tips, tricks, restaurants & plates full of frivolity with the odd crafty post. New inspiration posted daily.
They look fantastic! And those are really nice cupcake liners. Are they Robert Gordon ones?
They are indeed. So pretty!
Seriously cute! And I adore the paper cases you found, so pretty.
I love them too. I have quite a supply in my cupboard.
Love this recipe of the almond syrup hotcakes. I will tell my girl friend aboutthis recipe. she loves to bake.
Stuart
They’re delicious so I hope she makes them for you!
Having the bowl float like that must make it so easy to glaze the cupcakes.
They look scrumptious!
Oh it is!
Oh, these are so wonderful and I just love the decorative cases!
They tasted great.
Look lovely! Would this recipe work in mini loaf tins?
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!
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!
No problem Mhairi. You most certainly may and thank you very much!