ORANGE & MADARIN CAKELETS
MAKES: 18
INGREDIENTS:
Orange and mandarin cakelets:
- 2 oranges, washed
- 2 mandarins, washed
- 8 eggs
- 1/8 tsp salt
- 1 ½ cups caster sugar
- 3 cups ground almonds
- 2 tsp baking powder, sifted
- ¼ cup Seedlip Grove 42
Orange Grove glaze:
- ½ cup orange marmalade
- ¼ cup Seedlip Grove 42
Orange cream cheese icing:
- 250g cream cheese, at room temperature
- ½ cup icing sugar, sifted
- 2 Tbsp Seedlip Grove 42
- Finely grated zest of ½ orange
To decorate:
- Freeze dried mandarins
- Tiny meringues, optional
METHOD:
- Coarsely chop the oranges and mandarins, including the skin but remove any seeds, and place in a saucepan with enough water to cover. Bring to the boil then simmer until the fruit is tender and the liquid has mostly reduced (this will take 30-40 minutes). Blend or process the orange pulp to a smooth puree (you will need 500g total, so discard any excess liquid). Set aside to cool.
- Preheat oven to 170°C. Spray 18 small (120ml capacity) cake tins liberally with oil.
- Place eggs, salt and sugar in a bowl and use a hand whisk to whisk together until just combined (take care to not overbeat, you really only want to combine the ingredients and not add lots of air). Stir in the fruit puree, ground almonds and baking powder until well combined.
- Spoon mixture into prepared cake tins, dividing evenly. Bake for 25-30 minutes or until an inserted skewer comes out clean. Remove from the oven and immediate drizzle each cake with a little Grove 42. Turn out cakes onto a wire rack to cool.
- Heat the marmalade and Grove 42 together in a saucepan until marmalade has melted. Sieve mixture to give a smooth glaze and discard any pulp. Use the glaze while hot to brush the tops of the cakes.
- Combine all the icing ingredients in a bowl and beat well with an electric mixer until creamy. Place icing in a piping bag and pipe a little onto each cake. Decorate with freeze dried mandarins and tiny meringues, if desired.
