Mini Flourless Orange And Almond Cakes (Gluten-Free)

1. 1

   Preheat oven to 180u00b0C 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.

* Per serving · 4 servings · Values may vary.