You may also like
Ingredients
- 3 tangelos
- 6 eggs
- 450g caster sugar
- 300g almond meal
- 250g hazelnut meal
- 1 tsp baking powder
- 1 tbsp extra virgin olive oil
- Unsalted butter, to grease
- Icing sugar, to dust
- Whipped cream, to serve
Method
Preheat oven to 170C. Place tangelos in a saucepan and cover with water. Place a lid or plate over the fruit so it is submerged. Bring to the boil, turn down to a simmer and cook 50 minutes. Drain and let the fruit cool. Once cool, cut into pieces and puree in food processor then set aside in a bowl. Meanwhile, beat eggs with sugar until combined. Don't overbeat. Add pureed tangelos, almond and hazelnut meal, baking powder and olive oil.
Grease 20 small muffin or cupcake moulds with butter. Fill and bake 40 minutes. Test by inserting skewer into a cake. If it comes out clean, they are ready. Cool. Dust with icing sugar and serve with fresh whipped cream.
Makes 20
