Almond-Orange Cakes with Icing
Ingredients
- For the garnish
- 150 grams powdered sugar
- Orange juice
- 8 candied Oranges
- Holly leaf (fondant)
- Berry (fondant)
- For the cakes
- 220 grams sugar
- ½ untreated Orange (juiced and zested)
- 150 grams Pastry flour
- 100 grams ground almonds
- 100 grams chopped almonds
Preparation steps
For the cakes, preheat the oven to 160°C (approximately 325°F). Butter 8 ramekins (250-300 ml/approximately 1 cup capacity) and sprinkle with breadcrumbs.
Chop chocolate and melt over a hot water bath. Separate the eggs. Beat egg whites until stiff. Beat butter with the sugar until creamy. Gradually stir in the egg yolks, orange juice and zest. Fold in cooled chocolate. Combine flour and nuts and mix with the yolk mixture. Fold in the egg whites. Pour batter into the ramekins and bake until a toothpick inserted into cakes comes out clean, about 40 minutes. Then remove from the oven and let cool.
For the garnish, remove cakes from the ramekins and wrap with gift ribbons. Stir the powdered sugar with a little orange juice and spread on the cakes. Top with orange slices and garnish with the fondant holly leaves and berries.
