Mini Almond Orange Cakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Baked in five individual 4-inch kugelhof pans or a family-sized 8-inch kugelhof pan, this is a perfect winter cake. It's easy to put together and fills the house with a tempting fragrance while it bakes.
Ingredients
- 3/4 c. candied orange peel
- 1 tbsp. orange liqueur (Cointreau or Grand Marnier)
- 3/4 c. butter
- 1/2 tsp. salt
- 3/4 c. confectioner’s sugar
- 3 eggs
- 1/2 c. fresh orange juice
- 2 tsp. grated orange zest
- 1 1/4 c. unbleached all-purpose flour
- 1/2 c. ground blanched almonds
- 1 tsp. baking powder
Instructions
- Preheat the oven to 375 degrees. Grease five 4-inch kugelhopf pans, or one 8-inch kugelhof pan.
- Macerate the candied orange peel in the liqueur for 1 hour at room temperature.
- Combine the butter, salt, confectioner's sugar, and eggs in the bowl of an electric mixer. Use the wire whisk attachment to whisk together till light and smooth.
- Blend in the orange juice and orange zest.
- Transfer the mixture to a larger bowl, if necessary, and fold in the flour, almonds, baking powder, and macerated orange peels. Set aside 15 peels, for garnish.
- Cover the batter with plastic wrap and place in the refrigerator to rest for 2 hours.
- If using 4-inch kugelhopf pans, place 3 orange peels inside each pan and fill 3/4 full with batter. Bake for 25 minutes, or until golden brown. Transfer to a wire rack and cool for 10 minutes before removing from the pans. If using an 8-inch kugelhopf pan, place all the orange peels inside, fill 3/4 full with batter, and bake for 35 minutes, or until golden brown. Let cool 15 minutes on the wire rack before removing from the pan.
- Cool fully before serving, or store in an airtight container at room temperature for up to 2 days.
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