Curtis Stone’s mini mandarin and almond cakes
The perfect sweet finish to any meal, these zesty French-inspired cakes are a magical combo of citrus, almond and vanilla.
Note: + cooling & 4 hours chilling time
- 125g butter
- 1 1/4 cups (200g) icing sugar mixture
- 1/2 cup (60g) almond meal
- 1/3 cup (50g) plain flour
- 4 large Coles Australian Free Range Egg whites
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 1 mandarin, rind finely grated
- Icing sugar, extra, to dust
- Thickened cream, to serve
In a small saucepan over medium-low heat, melt the butter, stirring occasionally, for 5 mins or until lightly browned and foaming. Strain butter through a fine sieve into a bowl and set aside for 15 mins or until cooled completely.
In a large bowl, whisk the icing sugar, almond meal, flour and a pinch of sea salt flakes to combine. Whisk in the egg whites, vanilla extract, almond extract and mandarin rind. Slowly add the butter, whisking to blend. Cover and place in the fridge for 4 hours to chill.
Position a rack in the centre of the oven and preheat to 175°C (155°C fan-forced). Lightly grease 9 holes of a medium muffin pan and line the bases with baking paper. Divide cake batter among prepared holes. Peel the mandarin and separate the segments. Gently place 1 segment on top of each cake. Bake for 25 mins or until the sides of the cakes are deep golden and the tops are firm to the touch.
Set the cakes aside in the pan for 5 mins to cool before running a small round-bladed knife around the sides to release cakes from the pan. Transfer to a wire rack to cool completely. Dust with extra icing sugar and serve with cream.