Orange Cakes with Orange Syrup (Low FODMAP)
- 1 cup caster sugar
- 1 cup gluten free self raising flour
- 2 tbsp almond meal
- 2 tbsp orange zest
- 60 grams softened butter
- 1/2 cup freshly squeezed orange juice
- 2 eggs
- 1/4 cup caster sugar
- 1 cup freshly squeezed orange juice
- splash water
- 80 grams softened butter
- 300 grams icing sugar
- splash low FODMAP milk of choice
Preheat the oven to 170C and grease a standard cupcake tin.
Combine sugar, flour, almond meal, zest and butter in a food processor.
While the processor is still running, pour in the orange juice and add the eggs gradually. Process until combined.
Pour the mixture into your greased cupcake tin and bake until golden brown and a skewer inserted comes out clean.
While the cakes are baking, combine the sugar, orange juice and water in a saucepan on the stove until gently boiling. Reduce to a simmer and cook until slightly thickened. Set it aside to cool.
Cool the cakes on a wire rack while you make the icing. Beat together the softened butter, icing sugar and milk until smooth and silky.
When the cakes are cooled, spread icing on each one and pour over the orange syrup.