They are not too sweet and can be dressed up if desired.
I serve these with strawberries and a bowl of mascarpone on the side. They are always a hit.
Makes 12
Prep time 15 min
Cook time 15 min
Skill easy
120g butter, plus extra for greasing
1 orange, zest and juice
50g ground almonds
170g flour, plus extra for dusting
1 tsp baking powder
180g caster sugar
½ cup milk
2 eggs
1 tsp vanilla extract
250g strawberries, hulled
1 Tbsp icing sugar
Mascarpone to serve (optional)
Method
Preheat the oven to 180°C (160°C fan-forced).
Grease and flour 12 muffin tins.
Place the butter and orange zest into a small saucepan. Over moderate heat melt the butter until it just starts to go a light brown in colour and has a light nutty aroma. Remove immediately and set aside.
In a large bowl add the dry ingredients and mix to combine.
Mix the milk, eggs, vanilla and cooled butter together.
Add to the dry ingredients and mix until just combined.
Spoon into the prepared tins.
Slice 12 rounds of strawberries. Place one round on top of each cake.
Bake for 12 minutes or until the centre of the cake is firm.
Remove and cool for 10 minutes before removing from the tin.
With the remaining strawberries, you can either serve them alongside or you can mash them lightly with a fork, add the icing sugar and a little orange juice.
