Ingredients
135 g butter
1 tsp orange rind
1 tsp lemon rind
140 g caster sugar
2 large eggs
1 cup (150 g) self-raising flour
1/3 cup (50 g) plain flour
1/3 cup (40 g) almond meal
1/4 cup orange juice (include a small part of lemon juice)
2 tablespoons milk
1. Beat butter and sugar till light and fluffy. Add rind and eggs and mix well.
2. Fold in sifted flour and almond meal. Add juice, stir, then add milk.
3. Divide batter among cupcake cases. Fill up to about 2/3 full.
4. Bake at a 180C (or 160C fan-forced) oven for about 20 minutes or until cake tester comes out clean.
I tend to use my extra/rougher bits of almond meal for this recipe. You get them after sifting out the finer bits for making macarons! :)
