Mini Almond Cakes With Orange Syrup – a delicious recipe with Almond Cakes, butter, sugar, orange, eggs, ground almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Line a 12-cup muffin pan with paper liners.
2
Cream butter and sugar until pale and fluffy. Beat in orange zest. Add eggs, 1 at a time, beating well after each addition. Fold in ground almonds, alternating with milk, beginning and ending with ground almonds. Distribute between liners until 2/3 full and bake for 15-20 mins, until a skewer inserted in the center comes out clean.
3
Meanwhile, to make the orange syrup, combine sugar, 1/3 cup water, orange zest and orange juice. Stir over low heat until sugar dissolves. Bring to a boil then reduce heat and simmer for 6-8 mins, until syrup is golden and slightly thickened. Add orange slices and simmer for 4-5 mins, until tender. Spoon hot syrup over hot cupcakes. Top with orange slices. Let cool in pan.
668
kcal
Calories
38
g
Fat
77
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: None None Mini Almond Cakes, 1/2 cup butter, chopped, softened, 3/4 cup granulated sugar, 1 None orange, zested, and more.
Yes, Mini Almond Cakes With Orange Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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