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Tuesday 19 June 2007

Orange Blossom Cup Cake

INGREDIENTS
  • 125g butter, softened
  • 2 tespoons finely grated orange rind
  • 2/3 cup caster sugar
  • 2 eggs
  • 1 cup self-raising flour
  • 1/3 cup almond meal
  • 1/2 cup flat almond
  • 1/4 cup ornage juice
  • 2 tablespoon milk

METHOD
  1. Preheat oven to 180°C or 160°C fan forced. Line 24 small paper cases.
  2. Beat butter, rind, sugar and eggs in a bowl with electric mixer until light and fluffy.
  3. Stir in sifted flours, almond meal, flat almond, juice and milk.
  4. Divide mixture among cases.
  5. Bake cakes about 25minutes.
  6. Turn cakes onto wire rack to cool.

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