Gluten-Free Mini Almond Orange Cakes
Servings: 48 servings
Calories: 34kcal
Ingredients
- Gluten-free nonstick cooking spray
- 4 large eggs , separated
- ½ cup Wholesome Organic Sugar
- Finely grated zest of 4 oranges
- ½ teaspoon kosher or fine sea salt
- 1½ cups blanched finely ground almond flour
- 2 tablespoons Wholesome Powdered Confectioners Sugar , for dusting
Instructions
- Preheat the oven to 375 degrees. Spray two mini muffin tins (24 muffin cups per pan) with cooking spray.
- Beat the egg whites until foamy, starting on low speed and gradually increasing to high. Gradually add ¼ cup sugar and beat until stiff peaks form.
- In another mixing bowl, combine the egg yolks, the rest of the sugar, the orange zest, and salt. Beat on medium-high until thick and smooth, about 2 minutes. Stir in the almond flour. Stir in a large spoonful of the egg whites into the yolk mixture then fold in the rest gently. Divide the mixture evenly among the prepared muffin tins and bake for 10 minutes or until a toothpick inserted into the center comes out clean and they are lightly golden brown. Let cool in the pan for 5 minutes then transfer to a wire cooling rack to finish cooling.
- Lightly dust with the powdered sugar.
Nutrition
Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 29mg | Potassium: 5mg | Fiber: 1g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg