Mini orange and cinnamon cake

These cakes might make someone remember… Well, yes, they are the smaller and slightly modified version (but only a little) of Marifra's cake seen last week on her splendid blog. I couldn't resist and last weekend I made it again in a mini version, with walnut oil and eliminating the anise that I didn't have. I also chose to remove the milk and replace it with orange juice, a good choice if I may say so. The aroma coming out of the oven was already inviting and the taste did not disappoint: the texture of the cake is thick and rustic and the aroma of orange and cinnamon blend perfectly, giving life to a light and delicious breakfast cake

If I have convinced you, try them this weekend, like I did last Saturday… it will be a great and light breakfast too!

NOTE: using orange peel makes it clear that it must be organic. For a couple of years I have been a member of the GAS group in my city which buys them from a small farmer in Matera a couple of times a month. In fact, the trade promoted by solidarity purchasing groups is not only interested in zero kilometer but also intends to help producers from other regions who otherwise would not be able to sell their products at a fair price. To give an example: with around 5 euros it is possible to buy a 9-10 kg case of small oranges, excellent for juice or jam but which otherwise would not have ended up on the market… and they are still very good, really.

mini orange and cinnamon cake

  • 65 g of corn flour for desserts or foil
  • 65 g of 00 flour
  • 60 g of sugar
  • 1 egg code 0
  • 30 g of walnut oil
  • peel and juice of an organic orange
  • 1 teaspoon ground cinnamon
  • 1/2 sachet of baking powder
  • 20 g of almond flour
  • salt a pinch

Work the egg with the sugar until it becomes a light and swollen mixture. Add the oil slowly, the grated orange peel, the cinnamon, the almond flour and a pinch of salt. Sift the flours and yeast into the mixture, alternating everything with just enough orange juice to obtain a mixture that is not too thick.

Distribute the mixture into the paper cups inserted into the muffin mold. Bake at 180° for approximately 20 minutes.


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