Mini Orange, Almond and Poppy Seed Cakes

Cake

Icing

Place eggs, rind and sugar in a large mixing bowl and beat with an electric mixer until light and creamy.
Stir through carrot, almond meal, poppy seeds and sifted flours.
Spoon mixture into holes of lightly greased friand or muffin pans and bake in a moderate oven at 180°C for 20 minutes. Cool.
To make icing, beat cream cheese, margarine, rind, juice and icing sugar with an electric mixer until smooth. If too thick, add more juice. Top cold cakes with icing and decorate with toasted flaked almonds if desired.

Both almond meal and poppy seeds can be found in major supermarkets, health food stores or specialty fruit and vegetable shops.
Store these delicious cakes in an airtight container for 3 days.
Without icing, these cakes will keep in the freezer for 3 months.

Health & wellbeing