RECIPES
Orange and poppy seed flourless cakes
20 minutes
2 hours, 35 minutes
12
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INGREDIENTS

2 small navel oranges, washed

30g poppy seeds

250g caster sugar

5 eggs

250g ground almonds

15g baking powder

METHOD

1. Place oranges on a solid steam tray and steam at 100°C for 2 hours.

Cool to room temperature.

2. Cut the oranges in half and place in a large bowl of a food processor

and process until pureed.

3. Add remaining ingredients and pulse until well combined.
4. Pre-heat oven on Cakes Plus at 165°C.
5. Spoon mixture evenly into 1/3 cup muffin pans lined with paper cups.
6. Place muffin pans on rack on shelf position 2 and bake for 25-30 minutes,

or until cooked and lightly golden in colour.

Note

This mixture will make 48 if using mini muffin tins.

Cook on Cakes Plus at 165°C for 12 minutes.

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