2drops Holy Lama cardamom extract(or 1 tsp ground cardamom)
2large eggs(I used duck eggs)
150gfreshly ground almonds
150gfresh wholemeal breadcrumbs
100gcrème fraîche(I used homemade)
36teaspoonsof runny marmalade
Cream butter and sugars together until pale and fluffy.
Beat in the orange and cardamom.
Beat in the eggs, one by one.
Add freshly ground almonds, breadcrumbs and sieve in the baking powder.
Stir together with the crème fraîche until everything is just mixed.
Spoon into 36 mini muffin moulds (or in my case into 24, then waited for one batch to be cooked before repeating).
Top with a teaspoon of runny marmalade, so it dribbles down the sides.
Bake at 180℃ (350℉, Gas 4) for twenty minutes or until risen and golden.
Leave in the moulds to cool a little then turn out onto a wire rack to cool completely.
Traditionally these are not made with marmalade, but are topped with a spoonful of raspberry jam when the cakes are cool. This version makes for marvellously sticky cakes.Adapted from Scandinavian Baking by Trine Hahnemann