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!
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.