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