This Recipe is part of the Sunset Cocktail Soiree Light Summer Spanish Fare Menu
Ingredients
115 g plain flour
50 g caster sugar finely grated
Rind of 1 orange
100 ml olive oil
3 eggs, separated
2 tablespoons milk
Icing sugar, to dust
You will also need one to two patty tins or bun trays lined with paper cake cases
Directions
1. Preheat the oven to 180ºC/fan 160ºC/gas 4.
2. Mix together the flour, sugar, orange rind, olive oil, egg yolks and milk.
3. Whisk the egg whites until they are stiff. Stir a quarter of the whites into the cake mixture to loosen, then fold in the rest of the whites with a large metal spoon.
4. Spoon the cake mixture into the cake cases so they are about two-thirds full. You might need to keep some mixture back if you are using just one patty tin.
5. Bake for 20 minutes until golden and just firm to the touch. As they cook, it is usual for the cakes to peak in the middle, crack slightly and then flatten back down when cooling.
6. Remove and leave to cool for a couple of minutes in the tin/s. Cool on a wire rack and then dust heavily with icing sugar before serving.
Makes 16
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Recipe excerpted from In the Mood for Entertaining by Jo Pratt. Published by Penguin. Copyright 2009 by Jo Pratt. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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