Dami Loves Cake!!

I absolutely love these mini cakes. They are super delicious, light and fluffy and can be eaten in one bite. They are an adaptation of a wonderful recipe from Lakeland’s Cupcakes and Cookies cookbook. I have made these mini cakes so many times in such varied ways, and they have always been a hit with all sorts of crowds!
I just need to find a nut free alternative for those with allergies.


180g ground almonds
5 large egg whites
80g plain flour sifted
2 tablespoons orange blossom water
Freshly squeezed orange juice, strained (half a medium orange)
2 tablespoons honey
250g icing sugar sifted
180g unsalted butter (melted in the microwave); leave to cool

Makes 24

1 tablespoon honey
2 tablespoons water
Mix together in small saucepan and bring to the boil, leave to cool

20g almond flakes
Icing sugar for dusting (OPTIONAL)

Equipment; 2 mixing bowls, small saucepan, whisk, weighing scales, pastry brush, 12 hole mini bun pan


Preheat fan assisted oven to 160°C, grease pan.
Mix all dry ingredients together (flour, sugar, ground almonds), and set aside.
In a large mixing bowl, whisk egg whites till pale and frothy, add butter, honey, orange juice and orange blossom water. Mix until well combined.
Add dry ingredients and mix thoroughly.
Fill trays, if decorating, place almond flakes over cakes.

Bake in the centre of the preheated oven for 15 minutes, until golden brown.

Using a brush glaze lightly and set aside to cool.
Dust with icing sugar if preferred.

Serve warm or cold-Enjoy-Be warned your guests will request an encore.

Stay tuned, my next recipe will be something that’s healthy, super yummy and so colourful, it could make toddlers eat their vegetables.