Almond & orange mini Bundt cakes with orange icing & Grand Marnier mascarpone cream

Cake ingredients

3 medium free-range eggs⁠
90 g soft brown sugar⁠
1 small orange, zest & juice ⁠
1 tsp vanilla extract⁠
100 g extra virgin macadamia nut oil (or other nut oil)
115 g ground almonds⁠
90 g plain flour ⁠
1 tsp baking powder⁠
½ tsp baking soda⁠

Orange icing⁠
100 g icing sugar⁠
20 g orange juice ⁠

Mascarpone & Grand Marnier cream⁠
100 g mascarpone⁠
20 g Grand Marnier⁠
20 g icing sugar⁠


1. Preheat oven to 180°C / 160°C fan.⁠
2. Grease a mini Bundt cake tin or spray with cake release.⁠
3. Whisk eggs, orange zest and juice, and vanilla together until light and frothy.⁠
4. Add the macadamia oil and whisk until incorporated.⁠
5. Fold through the sifted flour, ground almonds, baking powder and baking soda until just combined.⁠
6. Pour the cake mixture into the Bundt tin and bake for 20 minutes or until skewer inserted into the centre comes out clean.⁠
7. While the cake is baking make the icing by mixing together the ingredients until smooth. ⁠
8. When the cakes have cooled drizzle the icing over the top and sprinkle with nut praline. ⁠
9. Whisk together the ingredients for the mascarpone and Grand Marnier cream. Put into an icing bag, and fill the centre of the cakes. Sprinkle with more nut praline. ⁠

Nut praline⁠
100g of whole blanched almonds, peeled⁠
50g of caster sugar⁠
1 tbsp of water⁠


  1. Preheat the oven to 165°C.⁠
  2. Roast the almonds for 8–10 minutes, until golden.⁠
  3. Heat the sugar and water in a saucepan, swirling occasionally (but don’t stir!) until caramelised. Put the almonds in the caramel, swirl around then pour onto a silpat mat or a tray lined with baking paper and leave to cool.
  4. When cool, either blitz in a food processor or break up with a rolling pin.⁠

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