Almond citrus cakes

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Want an indulgent winter treat that isn’t too sweet? Try these mini almonds citrus cakes with a zesty syrup.


6 Coles Australian Free Range Egg whites
185g butter, melted
1 1/2 cups (240g) icing sugar mixture
1 1/2 cups (180g) almond meal
1/2 cup (75g) plain flour
1 teaspoon finely grated Coles Zesting Lemon rind
1 teaspoon finely grated lime rind
1 teaspoon finely grated orange rind
Coles Australian Dollop Cream, to serve
Coles Zesting Lemon, zested, to serve


1/2 cup (125ml) orange juice
1/3 cup (75g) caster sugar
1 whole star anise


  1. Preheat oven to 180°C. Grease a 12-hole, 1/3-cup (80ml) friand pan or muffin pan. Whisk egg whites in a bowl until slightly frothy. Whisk in butter, icing sugar, almond meal, flour, and combined rind until just combined. Spoon evenly into prepared pan.
  2. Bake for 25 mins or until a skewer inserted into the centres comes out clean. Set aside in the pan for 5 mins to cool before turning onto a wire rack to cool completely.
  3. To make the syrup, place the orange juice, sugar, star anise, and 1/3 cup (80ml) water in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook for 5 mins or until syrup thickens.
  4. Top the cakes with cream, syrup, and lemon zest.

Credits: Taste