Baby Calamondin Orange And Almond Heart Cakes
Make a batch of our tasty Calamondin orange cakes for your true love this Valentines Day, and you’re sure to get lucky!
Cakes
- 8 Calamondin oranges
- 3 eggs
- 140g caster sugar
- ½ tsp baking powder
- 140g ground almonds
- Juice of ½ lime
Calamondin syrup
- 6 oranges
- 3 tbsp caster sugar
- Juice and zest of half a lime
You will need a heart shaped muffin tin or a 6-hole large muffin tin.
Preheat oven to 180/160 fan/gas 5. Thoroughly grease the muffin tin, or place 6 muffin wrappers into a muffin tin.
Place 8 oranges in a saucepan and bring to the boil. Boil for 15-20 minutes until soft, then drain and leave to cool.
While the oranges are cooling, beat the eggs and caster sugar together, then add the baking powder and ground almonds and mix well. Set aside.
Slice the oranges in half horizontally and remove any pips or stalks. Tip the oranges, including the peel, into a small food processor, add the juice of half a lime and whizz to a smooth puree.
Mix the puree into the sugar and almond mixture and spoon evenly into the prepared moulds or paper cases. Place in the oven and bake for 20-25 mins until golden and bouncy to the touch.
While they are baking, make the syrup. Halve six Calamondin oranges and squeeze the juice into a small saucepan. Add the orange husks, 3 tablespoons of caster sugar, a tablespoon of water and the juice of half a lime. Bring to the boil, reduce the heat and simmer gently for 5 minutes. Strain and set aside.
When the cakes are ready, remove from the oven, and pierce all over with a cake tester. Spoon the orange syrup over the top and sprinkle with lime zest. Delicious hot or cold.
