Blood orange baby cakes

Blood orange baby cakes

From
Harvest
Makes
18
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Boil 2 blood oranges in enough water to cover in a saucepan for 30–40 minutes, or until soft. Cool, then cut into quarters and remove the pips. Purée in a food processor until smooth. Preheat the oven to 180°C and grease 18 × 125 ml muffin tin. Beat 5 eggs and 230 g caster sugar for 5 minutes, or until pale and doubled in volume. Combine 250 g ground almonds and 1 teaspoon baking powder. Add the almond mixture and 500 ml of the orange purée to the beaten eggs and incorporate well. Spoon into the prepared muffin tin and bake for 20 minutes, or until a skewer inserted into the cakes comes out clean. Cool on a wire rack.
Tags:
harvest
seasonal
summer
spring
autumn
winter
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again