Ingredients
2 oranges
small
1 rhubarb
1¼ cups caster sugar
6 eggs
250g almond meal
1 tsp gluten-free baking powder
Equipment
- 1 Saucepan
- 1 Food processor
- 1 Baking pan
- 1 Muffin trays
- 1 Cupcake liners
- 1 Skewer
Instructions
- Place oranges in a saucepan and cover with water. Bring to the boil, reduce heat and simmer for 1 1/2 hours or until a skewer can easily be inserted into the flesh. You may need to top up the water during this process.
- Once cooked, remove from water and process whole oranges into a puree.
- Preheat oven to 180C (160C fan-forced). Trim and wash rhubarb. Cut stalks into 3cm pieces. Place into a baking pan and sprinkle with 1-2 tablespoons of sugar. Bake for 10-15 minutes until the rhubarb is soft but still keeps its shape.
- Beat remaining sugar and eggs until frothy. Fold through almond meal and baking powder, then fold through orange puree.
- Line 1/2 cup muffin trays with cupcake liners (this recipe makes 15). Fill each case three-quarters full with mixture. Top with 2-3 pieces of roasted rhubarb.
- Bake for 25-30 minutes until a skewer inserted into the centre comes out clean.
Notes
Tip
You can make your own almond meal by blitzing 250g raw almonds in a food processor until finely ground.
Tip
This recipe only uses about half the rhubarb. Use leftovers on muesli or alongside ice cream for dessert.
Variation
I used blood oranges in this recipe but regular oranges are fine.
