These little almond cakes makes dainty desserts. Using fresh orange juice and zest, they are perfectly finished with chocolate sauce and candied orange peel.
½ cup almond meal
¼ cup cornflour
¼ cup brown rice flour
1 tsp baking powder
120 g unsalted butter, softened
¾ cup caster sugar
3 eggs, lightly beaten
zest and juice of 1 orange
½ cup thick chocolate sauce
Candied orange peel (optional)
½ cup sugar
½ cup water
zest of 2 oranges
- Preheat oven to 180°C (160°C fan forced). Line the base and sides of a 20cm round cake pan with baking paper. Place almond meal into a bowl. Sift over cornflour, brown rice flour and baking powder.
- Cream butter and sugar in a bowl using electric beaters until light and fluffy. Gradually beat in the eggs, orange juice and zest, mix until combined. Gently fold in the almond meal mixture.
- Transfer mixture to pan. Bake for 30-35 min or until cooked. Cool in pan for 5 min. Turn out onto a wire rack to cool completely. Use a 6cm round cutter to cut out 8 cakes. Top with chocolate sauce and candied orange peel (see below) if desired.
- Bring sugar and water to the boil in a saucepan and add the orange zest. Boil for 5 min. Remove zest with slotted spoon and cool on baking paper.