Little Orange and Almond Cakes (Gluten Free)
slightly adapted from Junior MasterChef Australia
Makes 24 mini cakes
For the Cakes:
75g unsalted butter, softened
75g golden caster sugar
1 teaspoon finely grated orange zest
40g ground almonds
30g desiccated coconut
40g fine polenta
1/2 teaspoon gluten-free baking powder
Pinch of salt
1 1/2 tablespoons orange juice
1 1/2 tablespoons buttermilk
Thin strips of orange zest to decorate
For the Orange Glaze:
160g icing sugar, sifted
1 tablespoon orange juice
Make the Cakes:
Preheat oven to 180 degrees C. Line 2x12-hole mini muffin pans with mini paper or foil cases.
In the bowl of an electric mixer fitted with a paddle attachement, beat butter, sugar and orange zest for 6 minutes or until pale and fluffy. Add the egg and beat until well combined. In a small bowl combine the ground almonds, coconut, polenta baking powder and salt. Stir the almond mixture into the butter mixture, then add orange juice and buttermilk, and stir well to combine.
Divide the mixture among the cases, then, using the back of the spoon, smooth the surface. Bake for 12 minutes or until the tops are firm when lightly touched and a skewer inserted into the centre comes out clean. Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
Make the Orange Glaze:
Place the icing sugar and orange juice in a bowl and beat with a wooden spoon until well combined. Spread a small spoonful of glaze on top of each little cake. Decorate with orange zest.