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Almond orange cakes
Makes 6 cakes Cakes, Bread and Pastries
Ingredients
- 125g butter
- 110g caster sugar
- 2 eggs
- finely grated zest of 1/2 orange, plus a little juice
- 1 tsp almond extract
- 75g plain flour
- 35g almond flour
- 1 tsp baking powder
For the icing/decoration
- 185g mascarpone cheese
- 90g icing sugar
- 100g flaked almonds
Method
Preheat oven to 180C/350F/Gas 4. Grease the darioles and line bottom with baking paper. Cream the butter and caster sugar together in a bowl until pale and creamy. Beat in the eggs one at a time, then stir in the orange zest, juice and almond extract. Sift in the flour, almond flour and baking powder and fold into the mixture. Spoon the batter into the moulds, about three-quarters full, bake for 25 minutes and then allow to cool.
Mix the mascarpone and icing sugar together until smooth. Trim off the top of the sponge cakes. Using the apple corer, remove the centre from each cake and set aside. Put a spoonful of mascarpone icing into each cake and then push the trimmed piece of sponge cake back in place.
Spread more mascarpone icing onto the outside of the sponge cake and decorate with the flaked almonds.
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