These tea-sized versions of Majorca Cake, filled with orange and lemon zests and almond and vanilla extracts, are as delicious as they are pretty.
Mini Majorca Cakes
Serves: 42
Ingredients
- 1 ¾ cup whole almonds with skins
- 6 large eggs, separated
- 1 ¼ cups caster or extra-fine granulated sugar
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- ⅛ teaspoon almond extract
- ⅛ teaspoon vanilla extract
- Garnish: confectioner’s sugar and edible rose petals*
Instructions
- Preheat oven to 350°. Spray 42 wells of 4 (12-well) mini cheesecake pans with cooking spray.
- In the work bowl of a food processor, pulse almonds until finely ground.
- In a large bowl, beat together egg yolks and caster sugar with a mixer at high speed until light in color, approximately 3 minutes. Add orange zest, lemon zest, almond extract, and vanilla extract, beating until incorporated. Add ground almonds, beating until combined.
- In another bowl, beat egg whites with a mixer at high speed until stiff peaks form. Fold beaten egg whites into almond mixture until incorporated. (Mixture will be thick.) Place 2 tablespoonfuls batter into each prepared well of pans.
- Bake until edges of cakes are golden brown and a wooden pick inserted in centers comes out clean, approximately 10 minutes. Let cakes cool in pans completely before removing.
- Just before serving, garnish with a dusting of confectioners’ sugar and with a rose petal, if desired.
Notes
*Only use roses that are pesticide-free. Edible rose petals are available from gourmetsweetbotanicals.com.
