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Sticky Honey Orange & Rosemary Mini Cakes

Moist almond and honey cakes baked upside-down with candied orange slices and soaked in a rosemary-infused honey syrup.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: Dessert, Tea Time
Cuisine: Fusion, Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cakes
  • 1 medium orange thinly sliced
  • 0.5 cup butter softened
  • 0.5 cup granulated sugar
  • 0.25 cup honey
  • 2 large eggs
  • 1 cup almond flour
  • 0.5 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp orange zest
Syrup & Garnish
  • 0.5 cup honey
  • 0.25 cup orange juice freshly squeezed
  • 2 sprigs fresh rosemary plus extra for garnish

Equipment

  • Muffin tin
  • Electric Mixer
  • Small saucepan
  • Mandoline slicer (optional)

Method
 

  1. Preheat oven to 350°F (175°C) and grease a muffin tin thoroughly.
  2. Place a thin orange slice at the bottom of each muffin cup.
  3. Cream butter, sugar, orange zest, and 1/4 cup honey until fluffy.
  4. Beat in eggs, then fold in almond flour, all-purpose flour, baking powder, and salt.
  5. Spoon batter over orange slices and bake for 20-25 minutes.
  6. Simmer remaining honey, orange juice, and rosemary in a saucepan for 5 minutes.
  7. Invert warm cakes onto a rack or parchment paper.
  8. Pour syrup over cakes and garnish with fresh rosemary.

Notes

Using almond flour gives these cakes a moist, dense texture typical of Mediterranean desserts. Ensure the orange slices are very thin to avoid bitterness.