Mini Orange-Almond Bundt Cakes

By norsegal8

Ingredients

• FOR THE CAKE:
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cup almond paste
• 3/4 cup sugar
• 12 tablespoons unsalted butter
• 3 eggs, lightly beaten
• 1/2 teaspoon orange oil
• FOR THE GLAZE:
• 3 tablespoons dark rum
• 2 teaspoons water
• 1/3 cup sugar
• 1 tablespoon unsalted butter
• 1/8 teaspoon orange oil
• powdered sugar for dusting

Details

Servings 6

Preparation

Step 1

Have all of the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat the oven to 325 degrees. Generously grease and flour an6-well bundtlette pan.

Sift together the flour, baking powder and salt over a sheet of waxed paper. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste on low speed until it forms small crumbs with no large lumps, about 1 minute. Gradually add the sugar while beating, then beat in the butter 1 tablespoon at a time. Increase the speed to medium and beat until the mixture is light and fluffy, about 3 minutes. Gradually add the eggs, beating well after the addition. Add the orange oil and beat until incorporated. Reduce the speed to low and add the flour mixture, occasionally scraping down the sides of the bowl to make a smooth batter. Spoon the batter evenly into each well of the prepared pan.

Bake until the cakes are golden and a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the pan to a wire rack and let the cakes cool upright in the pan for 10 minutes, then gently tap the pan on a hard surface to loosen the cakes. Set the rack over a sheet of waxed paper and carefully invert the cake onto the rack

To make the glaze; in a small saucepan over medium heat, combine the rum, water, sugar and butter and heat until the butter melts, about 1 1/2 minutes. Bring to a boil and cook, stirring occasionally, for 30 seconds. Remove the heat and cool for 1 minute, then stir in the orange oil. Brush the surface of the cakes with the glaze while they are warm. Let the cakes cool completely before serving.