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Mini orange and almond cakes

This recipe is quick and easy to put together and if you have an orange knocking about in your fruit bowl, it's almost another store cupboard sweet canapé or dessert. Give it a go, it is really delicious and apart from the baking and cooling time it takes less than 15 minutes to prepare.


I large orange cooked till soft

3 eggs

225g caster sugar

250g ground almonds

1/2 tsp baking powder

To decorate:

Creme fraiche

Fresh orange segments

Icing sugar

23cm springform cake tin

Plain sided cutter (Kitchen Craft plain sided cutters)


Preheat oven 180°c

Grease and line the base of a 23cm springform tin

Cook the whole orange till soft (microwave or boil). Cool, remove any pips and then puree.

Beat the sugar and eggs till thick and pale.

Fold in the ground almonds, baking powder and puréed orange.

Spoon into the prepared tin and bake for 30 mins.

Cool in tin.

Cut individual cakes out with a small plain cutter, mine was 2.5cm. Roll gently if the sides look too rough. Decorate with a blob of creme fraiche and a small fresh orange segment. Dust with icing sugar just before serving.

The individual cakes can be decorated several hours ahead, loosely covered and chilled. Bring them out of the fridge 20 minutes or so before they are needed and then dust with icing sugar.

The whole cake will keep several days or can be frozen. It makes a delicious dessert, served with fresh orange segments, a dollop of creme fraiche and dusted with icing sugar.

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