This Mini Flourless Ginger Orange Cake Recipe is bursting with fresh orange flavour and a subtle hint of ginger. They're easy to make, and perfectly portioned individual mini orange cakes.
Course: Afternoon Tea, Dessert, Snack, Sweets
For the cakes
1small orange (about 200g / 7oz)
1cup/ 200g / 7oz caster (superfine) sugar
113g/ ½ cup / 1 stick unsalted butter, melted(notes)
4large eggs, separated
250g/ 2 ½ / 8.8oz cups almond meal
1teaspoonbaking powder (GF if required)
2tablespoonsfreshly grated ginger
For the syrup (optional)
1teaspoonfinely grated fresh ginger
For the cream cheese frosting (optional)
¼cup/ 57g / 2oz cream cheese
57g/ ¼ cup / ½ stick unsalted butter, softened
1+1/4cupicing (powdered / confectioners) sugar
1teaspoonmilk (if required)
For the cakes
Preheat oven to 180C / 350F / 160C fan forced. Grease and flour an 8 portion, mini loaf tin.
Place the orange in a medium saucepan and cover with water. Place over high heat and bring to a boil. Discard the water and repeat this process. Let the orange cool for 10 minutes before pureeing in a blender, then push the puree through a strainer to make sure all chunks are removed.
In a clean bowl with a hand beater, whisk the egg whites to soft peak stage.
In a separate bowl mix together the orange puree, sugar, melted butter, egg yolks, almond meal, baking powder, salt and both gingers. Combine well.
Add 1/3 of the beaten egg whites and gently mix through to thin the batter. Now add the remaining egg whites and carefully fold through so as not to knock out the air.
Divide the mixture evenly among the 8 loaf tin holes (they should be about ¾ full). Bake for 33-35 minutes until a toothpick comes out clean and it springs back when you touch the top.
Allow to cool in the tin before carefully removing. You may need to run a knife around the edges to loosen them.
For the orange ginger syrup
Add all ingredients to a small saucepan and stir over low heat until the sugar dissolves. Turn the heat up to medium and let it simmer, just swirling the pan from time to time for about 4-5 minutes until it thickens.
Place the cakes on a wire rack over another baking tray, then spoon the syrup over the top of the cakes allowing the excess to drip away.
For the cream cheese frosting
Beat together the butter and cream cheese until well mixed. Add the vanilla and salt and beat through. Add the sugar ¼ cup at a time, slowly beating it in so that it doesn’t turn into a dust cloud. Once all the sugar has been added, beat well for 1 minute. If the frosting needs thinning, add just a little milk at a time until it’s the consistency you want.
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
When greasing the baking tin, make sure to use gluten free flour and dairy free spread if they need to be GF or DF. To make these cakes dairy free, you can substitute butter for a dairy free spread. Either leave off the cream cheese frosting or use a dairy free options for the frosting also.
Also if you are making these gluten free, check your baking powder - some are not GF.
The calorie count on this recipe includes both the syrup and cream cheese frosting.
Tools used in this recipe
A simple hand beater is all you need for these
An 8 hole mini loaf cake tin
A medium ice cream scoop makes dividing the batter easy