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passover week 2019 - blood orange marmalade cakes



Welcome to Passover week 2019. Some of these recipes have been lurking in my Passover folder since last year whilst others I've recently located. The recipe for these blood orange marmalade cakes is a bit of a hybrid. I found a recipe for a gluten free mandarin orange blossom cake in a magazine, then realised it could be eaten at Passover and made dairy free as well with minimal tweaking.



Flicking through my copy of 
the Cook and Baker cookbook, I saw a picture of some mandarin marmalade cakes topped with flaked almonds and home made marmalade and completely stole the idea to come up with these little cakes.



I have a bottle of homemade blood orange marmalade hiding in the cupboard, so pulled it out to make these cakes. I figure you could use any Passover friendly homemade jam or marmalade to make these cakes. I'd pick something with a bit of tang and you could always change the citrus peel to match the flavour of the jam you use.



The original recipe used melted butter but I swapped it for olive oil to make the recipe dairy free.



Here's the recipe for you. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C. 

Blood orange marmalade cakes - makes 9 small cakes
Ingredients
2 eggs separated
Pinch salt
⅓ cup caster sugar
1 cup almond meal
30mls olive oil
2 tsp grated orange zest 
⅓ cup marmalade
¼ cup flaked almonds

Preheat oven to 170°C. Place 9 cupcake liners into a muffin tin or grease and line the base of each tin with a small piece of baking paper. I also floured the tins with some superfine matzo meal.

Place egg whites with a pinch of salt in a bowl and beat to soft peaks. Gradually add the caster sugar beating until dissolved. Continue to beat the egg whites until stiff peaks form. Fold in the egg yolks. Fold the almond meal, olive oil and orange zest through. Spoon into pans. 

Sprinkle a few flaked almonds over the tops of the cakes. Dollop a spoonful of marmalade over each cake then sprinkle remaining flaked almonds over the marmalade. Bake 25 – 30 minutes until the cakes are cooked when tested with a skewer. Cool completely in tin. Before serving you can sprinkle over some homemade icing sugar or leave plain.



I took these into work and they were a surprise hit particularly with my gluten free colleague.

See you all again tomorrow with some more Passover treats.

Bye for now,

Jillian

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