This recipe is based on a cake found in the book “Tartes et Gourmandises” by Eric Kayser. For my own mini orange cakes I reduced the amount of sugar and substituted some of the plain flour with stone milled barley and spelt, resulting in a more hearty bite and less overall sweetness. I also opted for my homemade quince jelly instead of the original orange marmalade. The recipe below is still the original, with my suggestion in brackets, if you wish to follow my path.
mini orange cakes
300g sugar (I used 130g)
pinch of salt
the zest of an organically grown orange
330g flour (I used 130g barley & spelt flour, 200g plain white flour)
1 sachet baking powder
6 eggs (I used 5 eggs)
130g soft butter
50ml liqueur d’orange
100g orange marmelade (I used quince jelly)
- Preheat oven to 180°C.
- In a bowl mix sugar, salt, orange zest together with the flour and baking powder.
- In another bowl slowly beat the eggs and the cream.
- Gently whisk the wet mixture into the dry ingredients.
- Add the soft butter, the liqueur d’orange and the orange marmelade.
- Continue to whisk until all ingredients are perfectly combined.
- Fill the batter into the baking forms of your choice.
- Bake for 25 minutes.
- Let cool and dust with icing sugar before serving.