ALL · Cakes and Biscuits · Desserts

Almond & Orange Cake

almondcake

I made this for my mum coming round for dinner this weekend, was looking for something light and refreshing, it totally hit the spot. I served it with cream but you could also serve custard which I think would be nice.

The orange rind gives this cake a fragrant hint of citrus while the almond flour makes it moist and dense, so its virtually melt in the mouth.  Perfect with an afternoon cuppa.

 

Used a 20cm cake tin.

220g icing sugar (leave a little for decoration at end)

90g plain flour

90g Almond flour

Salt to taste

1/2 tsp baking powder

6 egg whites

115 g soft butter

Rind of 1 orange

 

  1. Mix all the ingredients together in a mixing bowl
  2. Preheat the oven to 180 deg, grease a cake tin.
  3. Pour mixture into the baking tin and bake for about 25-30 mins or until a skewer comes clean. Oh so yummy!

 

 

 

ALL · Cakes and Biscuits

Sicilian Lemon Cupcakes with a Gooey Centre

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Oh WOW…….these are amazing, if you like all things lemony and fresh then this is the little cupcake for you.

I had a jar of Sicilian Lemon Curd to be used up so thought I;d try some little cupcakes. Yummy….Yummy! Perfect with an afternoon cuppa.

 

Makes 12

1 Cup of Cream – I used the double light cream (healthier option…lol)

1 cup of caster sugar

2 eggs – beaten

1 1/2 cup of self raising flour

1 Lemon – grated rind and juice

250g cream cheese

125g salted butter

grated rind and juice of 1/2 lemon

250g Icing Sugar – you may need more or less.

 

  1. Preheat you oven to 180 deg
  2. Put cream, caster sugar and eggs into a large mixing bowl and whisk until smooth.   20170719_130211_001
  3. Grate the lemon rind into the bowl.                   20170719_130400
  4. Sift in the flour and whisk until batter is thick and smooth.
  5. Divide the mixture into your cup cases and bake for approx 15-20 minutes.

6. Allow cupcakes to cool slightly. Then taking a small teaspoon or knife dig some holes into the centre, not too big or too small. Then gently fill the holes with the lemon curd.

7. To make the buttercream:- Add the cream cheese, icing sugar, butter, rind and juice of 1/2 lemon into your mixing bowl and whisk until light and airy.

8. Add into a piping bag and pipe on top of your cupcakes covering the hole. To finish sprinkle some lemon rind on top.

Enjoy!