These mini-cakes are light, easy to prepare, AND gluten free. Their texture is very moist, oven though they don’t contain any butter.
I wanted to intensify the orange taste and chose to add a tasty and strong orange confit on the top. If you prefer to have a lighter orange taste, you can simply glaze them (cf. Montage section below).
These mini-cakes are made of:
- a moist gluten free orange flavored batter
- a homemade orange confit on the top
Gluten free batter
This batter is simple to prepare. You can use just a manual whisk and a mixing bowl instead of the stand mixer. The quantities below are adapted for 15 round mini-cakes (approx. 4cm diameter). The batter can be stored in the fridge for up to 2 days, otherwise placed in the freezer for a maximum of one month. Once cooked, the mini-cakes can be stored at room temperature in an air-tight container for up to one week, or frozen for up to two months.
- Stand mixer with whip
- Round silicone moulds (check picture below)
- Extra baking tray (eg. oven tray)
- Piping bag
- 135 g White sugar
- 145 g Almond powder
- 3 g Baking powder Gluten free
- 180 g Eggs 3 to 4 eggs, at room temperature
- 45 g Full fat milk
- 35 g Orange juice
- 3 g Orange zests The zests of a big orange
- Preheat the oven at 150°C.
- Wash the orange (preferably organic) and zest it.
- Place the sugar, the almond powder, the baking powder and the orange zests in the bowl of the stand mixer equipped with the whip. Mix just enough to combine them.
- Add the eggs in 3 times and whisk until well combined.
- Add the milk and orange juice and whisk gently to have a homogeneous mix.
- Pour the batter in the piping bag, and cut the tip. Fill the holes of the silicone mold leaving 3mm to the top (around 20g of batter for each hole).
- Bake for 15 minutes. Check the doneness with a toothbick.
- Let them cool in their molds placed on a wire rack before unmolding.
I found this recipe of orange confit in one of the books of the amazing chef Philippe Conticini, and since I use only this one. It has a very concentrated orange flavor, is not too sweet, and a little spoon of it can bring a delightful orange flavor to any simple poundcake. The quantities below allow to prepare around 150g of confit, that you can freeze for up to two months in case you don’t use all of it quickly.
- Hand blender
- 4 pieces Oranges
- 150 g Orange juice Freshly squeezed
- 60 g White sugar
- Wash the oranges (preferably organic) and with a potato peeler remove the zests. Try to have the minimum of the inner white part of the peel which is very bitter.
- Half-fill the saucepan with cold water. Soak in the zests and bring to boil to blanch them.
- As soon as the water is boiling, empty the saucepan using a sifter.
- Repeat the two last operations two more times.
- Once the zests are blanched, simmer them together with the orange juice and the sugar, on LOW/MEDIUM heat, for 50 minutes. There should be only little juice left.
- Blend the hot preparation using a hand blender. You should get a smooth paste (check picture blow).
The cooking time will depend on your oven and the molds you will chose. These are the ones I used:
You can chose to work with steel molds, but you will need to grease and flour them properly.
As soon as the mini-cakes are cool, cover them with little of the orange confit (if you chose this option).
If you don’t have enough time to prepare the orange confit, you can buy a good quality one. Or if you prefer to have a lighter orange taste, you can simply prepare a glazing by combining 80g of icing sugar and 20g of orange juice, spreading it on the mini-cakes and putting them back in the oven at 170°C for 1 minute.
You can also glaze them with dark chocolate and orange zests, or simply eat them plain, they are tasty anyway…