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Mini Lemon And Almond Cakes

  • Makes 16
Mini Lemon And Almond Cakes

A wonderfully fresh citrus flavoured cake.


  • 2 large Meyer lemons, washed
  • 1 large orange, washed
  • 6 eggs
  • 1 cup castor sugar
  • 2 tblsp lemon juice
  • 4 70 gram packets ground almonds
  • ½ cup self raising flour
  • 2 tsp baking powder

Orange Icing

  • 2 cups icing sugar
  • grated rind one orange
  • 2-3 tblsp orange juice
  • grated rind one orange


  1. Put the unpeeled lemons and oranges in a saucepan. Cover with water and simmer for 1 hour. Drain and leave until thoroughly cold. Cut into quarters, removing any pips.
  2. Process the fruit in a food processor until finely pulverized. Add the eggs, sugar and lemon juice and process for one minute. Pulse in the ground almonds, flour and baking powder.
  3. Spoon into 16 well-greased, floured and base-lined muffin tins.
  4. Bake at 180ºC for 30 minutes. When cool, spread with orange icing and top with orange rind.

Orange Icing

  1. Sift the icing sugar and mix in the grated orange rind and juice to make a thick icing.

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