I made these delightful little cakes several weeks ago, took lots of photos and then lost the recipe booklet. The recipe booklet is just an additional mini magazine entitled ‘Cafe Food’ from an old 2008 Delicious magazine. Fortunately, it decided to reveal itself today under a stash of food and home magazines so I can finally share the recipe.
Aren’t they just delightful! They are like any other flourless orange cake but there is a tiny hint of cardamom. Personally I would have liked a bigger hit of cardamom and will increase the quantities next time to double.
Find nice thin skinned oranges to avoid a bitter taste. The recipe calls for the oranges to be simmered for 1 hour. With flourless orange cakes the best way to cook the oranges to avoid a bitter taste is to place them in a saucepan and cover with cold water, then bring to the boil. Cook for 15 minutes then drain. Repeat several times until the oranges are soft. Then chop up the oranges roughly and remove any seeds. If you do decide to follow the recipe below you may need to increase cooking time for another 1/2 an hour to ensure oranges are soft.
The icing is a beautiful lemon scented cream cheese icing. The quantities are a little excessive for just 18 mini cakes and I think you could get away with making slightly less. There should be enough even with half the quantities to do a nice layer of icing. You won’t want to skimp on it too much though because it makes these little cakes truly decadent.
mini flourless orange and cardamom cakes
(from ‘Cafe Food 2008’ Delicious magazine)
250g caster sugar
2 cups (250g) almond meal
1 teaspoon baking powder
1 teaspoon ground cardamom
1 cup flaked almonds, toasted (oh I forgot to toast mine)
500g icing sugar, sifted
125g cream cheese, softened
juice of 2 lemons
25g unsalted butter, softened
Place oranges in a saucepan. Cover with cold water and bring to the boil. Reduce heat to a simmer and cook for an hour or until the oranges are soft. Remove the oranges and allow to cool.
Preheat oven to 170 degrees C. Line a hole of 3 x 6 hold muffin pans with paper cases.
Chop up the oranges roughly and remove any pips. Place in a food processor and blitz until smooth. Add the sugar and blitz to combine. Add the eggs and blitz to combine. Pour this mix into a large bowl.
Fold in the almond meal, baking powder and cardamom. Divide mixture up into the muffin pan. Bake for 25 – 30 minutes. Leave to cool slightly in the tin before transferring to a wire rack. Once fully cooled then top with icing and a little sprinkle of flaked almonds.
To make the icing, process all the ingredients in a food processor until smooth.