Quick and easy, Curtis Stone's Mini mandarin and almond cakes are perfect for your next function. So fluffy and full of flavour, everyone is bound to love them.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
