Mini Ambrosia Cakes
recipe

Retro mini cakes that evoke the delights of yesteryear. These moist treats are the perfect addition to your afternoon tea.
Preparation Time: 45 minutes
Serving Size: About 24 mini cakes

Ingredients:

- 100 g melted and cooled butter
- 1.25 dl sugar
- 2 room temperature eggs
- 1.5 tsp grated orange zest
- 2 dl all-purpose flour
- 1 tsp baking powder
- 2 tbsp cream
- Butter and breadcrumbs for greasing the pan
- Milk for moistening
- Icing:
- Powdered sugar
- Egg white
- Water
- Candied orange peel pieces

Instructions:

1. Preheat the oven to 175°C (350°F) and grease a mini muffin tin with butter and breadcrumbs.
2. Melt the butter and let it cool to room temperature but remain liquid.
3. In a bowl, combine the flour and baking powder.
4. In another bowl, whisk the eggs and sugar until light and fluffy. Add the grated orange zest.
5. Gently fold the flour mixture into the egg mixture, alternating with the melted butter and cream.
6. Fill each muffin tin slot about ¾ full and bake in the middle of the oven for 15-20 minutes, or until the tops are golden and a toothpick inserted comes out clean.
7. Allow the cakes to cool, then frost or freeze immediately.
8. Moisten the tops with milk, allowing it to soak in for a moment (about 1 tsp of milk per mini cake).
9. For the icing, mix the egg white and water (equal parts) with powdered sugar on a plate. Stir gently until the icing is a suitable sticky consistency.
10. Dip the top of each cake into the icing, turn it back upright, and sprinkle with candied orange peel pieces.
11. Let the icing dry and enjoy!

Nutritional Information (per cake):

- Energy: approximately 120 kcal
- Protein: 2 g
- Carbohydrates: 18 g
- Fat: 5 g
- Sugar: 8 g

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