Baking ... mini passover cakes

I have also been baking a lot lately as well - I think to make up for the fact that I don't cook dinner much as that is usually the time I am putting Chet to bed. Luckily for me the K-man has stepped up to the plate in that regard and has become a dab hand and putting together an evening meal.

I seem to often have a few oranges kicking about the fruit-bowl so was very pleased to come across a version of this recipe in Marion Halligan's wonderful rumination on cooking and gardening The Taste of Memory. I was also pleased to be able to take these mini passover cakes to a 1st birthday party recently - the mother of the birthday boy (who is Jewish) was very pleased to have something there reflecting his heritage.

Ingredients
2 oranges
4 eggs
100 grams almond meal
125 grams castor sugar
half heaped teaspoon baking powder

Process
Wash oranges and boil for 2 hours - make sure that they don't boil dry. This can be done the night before. Sometimes I might add a lime or lemon but the end result is a little more bitter.

Pre-set oven to 180 degrees
Line muffin tin with baking paper or patty cake cases. I find this makes around 12 muffin size mini-passover cakes. You could of course use a normal cake tin if you felt like it.

Purée the boiled oranges, skin and all. I use a stick blender but you could use a food processor.

Beat the eggs, rain the sugar in slowly, beat for quite a while, then rain in the almond flour and baking powder. Add puréed oranges and stir with spatula until just mixed.

Spoon mixture into prepared muffin tin.

Cook for 40 minutes or until browned and cooked through. Everything in my oven seems to take a lot longer so I sometimes end up cooking them for nearly an hour.

They are quite sticky so I usually serve them in their baking paper cases - I like to think it adds a rustic look to the cakes.