• Cooking Time:
  • Servings: 12
  • Preparation Time:



  • 125g butter, softened
  • 1 cup caster sugar
  • 3 eggs
  • 1 tbs finely grated orange rind
  • 1/4 cup orange juice
  • 1/2 cup almond meal
  • 1/2 cup self raising flour
  • 1/4 cup plain flour
  • 1/4 cup sour cream
  • 1/4 cup orange juice, extra
  • 1/2 cup white sugar
  • finely grated orange rind, extra, to serve


  • preheat oven to 160 degrees C. grease 12 1/2-cup capacity loaf, muffin or friand pans. place on an oven tray.
  • use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. add eggs, one at a time, beating well between each addition. add orange rind and juice and stir to combine.
  • add almond meal, flour and sour cream. stir until well combine. spoon among prepared pan and smooth the surface. bake in prepared oven for 20 minutes or until a skewer inserted in the centre comes out clean. turn into a wire rack
  • brush each hot cake with the extra orange juice, sprinkle with sugar and top with orange rind, if desired. set aside to cool completely

Categories: Cake  Cupcakes 
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