Mini Flourless Orange and Almond Cakes (Gluten-Free)

• unsalted butter↗75 g

  softened to room temperature

• caster sugar↗1⁄3 cup

  (75 grams)

• orange zest↗1 teaspoon

  finely grated

• egg↗1
• ground almonds↗1⁄3 cup

  (almond meal /40 grams)

• desiccated coconut↗1⁄3 cup

  (30 grams)

• fine polenta↗1⁄4 cup

  (cornmeal or 40 grams)

• baking powder↗1⁄2 teaspoon

  (gluten-free if required)

• orange juice↗1 1⁄2 tablespoons

  freshly squeezed for best flavour

• buttermilk↗1 1⁄2 tablespoons
• Icing↗
• icing sugar↗1 cup

  sifted (160 grams or gluten-free if required)

• orange juice↗1 tablespoon

  freshly squeezed is best

• orange zest↗

  thin strips for decoration (optional)

Step-by-step instructions

1. 1

   Preheat oven to 180°C Line 2 x 12 mini muffin pans with mini paper cases.

2. 2

   Using an electric mixer- beat together the butter, sugar and orange zest for 5 minutes, or until pale and fluffy.

3. 3

   Add the egg and beat until well combined.

4. 4

   In a seperate bowl- mix together the ground almonds/almond meal, coconut, polenta and baking powder.

5. 5

   Stir in the dry mix to the butter mixture and then add the orange juice and buttermilk. Stir well to combine.

6. 6

   Divide the mixture into the paper cases and smooth the surface of the mini cakes with the back of a spoon.

7. 7

   Bake approx 12 minutes or until the tops are firm when lightly toughed and a skewer inserted into the centre of a cake will come out clean.

8. 8

   Remove from the oven and cool in the pans for 5 minutes. Then transfer the cakes to a wire tray to cool- about 30 minutes.

9. 9

   To make the icing- place sifted icing sugar and orange juice in a bowl and beat with a wooden spoon until combined.

10. 10

    Spread a small spoonful of icing over each cake and decorate with orange zest if desired.