Almond and orange tiny cakes
Servings 14 tiny cakes
Ingredients
- 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
Instructions
- 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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