Little orange and almond cakes


This is a version of a Tom Kerridge recipe. I’ve reduced the sugar and fiddled around with the quantities to make little cakes and to avoid the scales, as cups and tablespoons are a bit less fiddly when a two foot tall person is tapping at your knee. I like a pudding that’s an excuse to get a bit of protein in Bert (egg and almond here), and a lot of the sweetness comes from the orange. In a baby free life, simmering an orange for two hours would be a bit limiting, but if you’re hanging around at home anyway while someone drops small plastic balls into holes, then why not?

Makes 4 small cakes

1 orange

1 cup ground almonds

1 teaspoon baking powder

1 tablespoon soft brown sugar

2 eggs

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Cover the orange with cold water, bring to the boil and simmer for about one and a half hours till it’s soft. Blend it, skin and all, into a pulp then combine with all the other ingredients. Butter four holes of a muffin tin and fill each nearly to the top. Bake at 160 degrees (or on the grid shelf on the floor of the Aga roasting oven with the cold shelf three rows down from the top) for about 20 minutes, till golden and firm.

I had mine with Greek yoghurt with some honey stirred through. Bert had his naked.


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