1tspground cardamom(I used Holy Lama cardamom oil)
2large eggs(I used duck eggs)
150gfreshly ground almonds
150gwholemeal breadcrumbs
2tspbaking powder
100gcrème fraîche(I used homemade)
36tsprunny marmalade
Instructions
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.
Notes
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 HahnemannPlease note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.