4 from 1 vote

Almond and orange tiny cakes

Servings 14 tiny cakes
Author Giulia


  • 3 free range eggs
  • 150 g of raw cane sugar
  • 200 g of whipping cream
  • 1/2 glass of lager beer
  • 100 g of almond flour
  • 200 g of organic tender wheat flour
  • grated peel of 1 orange


  • Preheat oven to 180°C.
  • Whip the eggs with the raw cane sugar. Pour in the whipping cream and the beer and whisk until they are completely blended with the eggs.
  • Stir in the almond flour and the tender wheat flour, at the end add the grated peel of one orange.
  • Divide the batter into 14 small muffin moulds lined with paper cases and bake them from 15 up to 20 minutes, until golden and dry inside.
  • Let them cool completely before dusting with icing sugar.
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