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Ingredientes
- 2 stk butter - (8 ounce) at room temperature
- 1 c. sugar
- 2 lrg Large eggs at room temperature
- 3 lrg egg yolks at room temperature
- 3 med oranges zested
- 1 tsp vanilla
- 1 1/2 c. flour
- 1/2 tsp salt
- 2 c. confectioners" sugar
- 1/4 c. fresh orange juice
- 2 ounce sliced almonds finely minced
Direcciones
- Preheat the oven to 400 degrees. Grease 24 (1/2-c.) mini bundt pans. (2 pans of 12 mini-bundt tins).
- In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat till smooth. Add in the Large eggs and yolks, 1 at a time, and continue to beat till incorporated. Add in the orange zest and vanilla. Add in the flour and salt, 1/2 c. at a time till the batter is smooth.
- Spoon 1/3 c. of the batter into the prepared pans. Bake for 15 to 20 min or possibly till the top of the cakes dome and are slightly golden brown. Remove from the oven and cold slightly. Unmold the cakes onto wire racks.
- In a small mixing bowl, combine the confectioners" sugar and orange juice together. Whisk till smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cold the cakes to room temperature. Place the cakes on a serving platter and serve.
- This recipe yields about 24 cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 12 servings | |
| Calories 374 | |
| Calories from Fat 161 | 43% |
| Total Fat 18.34g | 23% |
| Saturated Fat 10.44g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 220mg | 9% |
| Potassium 62mg | 2% |
| Total Carbs 49.73g | 13% |
| Dietary Fiber 0.7g | 2% |
| Sugars 36.93g | 25% |
| Protein 3.92g | 6% |
