A quick and easy version of the classic boiled orange cake. Using the marmalade means no need to boil the oranges or add any other sugars.
View our Cook Club below:
Ingredients (makes 30 mini cakes)
- 2 cups Orange Marmalade
- 1 cup Dessicated Coconut
- 3 Eggs
- 1/2 cup Natural Yoghurt
- 2 cups Almond Meal
- 1 cup Vanilla (or orange flavoured) Icing
Method
- Preheat oven to 160 degrees celcius (fan forced) - 170 degrees celcius (non fan forced)
- Combine all ingredients, except the icing, in a food processor and blend until well combined and smooth.
- Spray a 24 cup non stick mini cupcake tray with cooking spray.
- Fill each cup with mixture to about 3mm from top of cup (these don't rise much when baked so you don't need to worry about overflow).
- Bake for 10 - 20 minutes depending on your oven. You may need to rotate the tray halfway through. These are cooked when a skewer comes out clean.
- Allow to cool completely then top with icing and a little toasted coconut or a small piece of orange rind from the marmalade.
-
-
-
-
-
mom268263 said
- 14 Sep 2020
Reply
-
-
-
-
-
nadine_hill said
- 28 Dec 2017
Reply
-
-
-
-
-
mom94125 said
- 23 Dec 2017
Reply
-
-
-
-
-
youngoldlady said
- 15 Dec 2017
Reply
-
-
-
-
-
mom93821 said
- 15 Dec 2017
Reply
-
-
-
-
-
mom62624 said
- 14 Dec 2017
Reply
-
-
-
-
-
mum4107 said
- 13 Dec 2017
Reply
-
-
-
-
-
cherz said
- 12 Dec 2017
-
-
-
-
-
mom93821 replied
- 13 Dec 2017 , 5:46 am
Reply
-
-
-
-
-
mom90758 said
- 12 Dec 2017
Reply
-
-
-
-
-
Kymichelle said
- 12 Dec 2017
Reply
Post a comment9:07 am
9:00 am
12:19 pm
9:52 pm
7:15 am
1:48 pm
7:25 am
9:49 pm
2:29 pm
7:27 am
To post a review/comment please join us or login so we can allocate your points.