To celebrate the citrus season in all its zesty glory, try these flourless mini loaf cakes with a citrus drizzle syrup with the flavours of the pink Cara Cara orange variety.

INGREDIENTS

• 225g Butter

• 220g caster sugar

• 3 medium free range eggs

• 180g almond meal

• 140g fine polenta plus a little extra for dusting

• Zest of 1 orange (Navel or Cara Cara variety)

• Zest of one lemon

• 1/4 cup Orange juice (Navel or Cara Cara variety)

• 1 1/2 tsp baking powder

• Juice of 3 Oranges (Navel or Cara Cara variety)

• 80g caster sugar

• 1 Cara Cara orange thinly sliced into half moons

• 1 orange zested into long strips

• 1 tsp orange blossom water

METHOD

1. Pre heat the oven to 180°C

2. Lightly grease a mini loaf silicon tray or mini loaf tins. Spoon in a small amount of fine polenta and lightly toss around the tins or tray to coat the edges. Discard any left over.

3. Cream together the butter and the caster sugar in a stand mixer or by hand in a bowl.

4. Add the eggs one at a time mixing in-between each egg. Follow by adding in the orange juice and citrus zest.

5. Add the almond meal, baking powder and fine polenta. Turn the mixer down to low and mix together until it just combined. Be careful not to over mix.

6. Spoon the mixture out into the pre-prepared mini loaf tins, so the mixture is just below the top of the tin. Smooth it over to be roughly level and place in the oven to bake for 20-25 minutes until lightly golden. Test with a skewer; if it comes out clean they are cooked through.

While the cakes are baking the citrus syrup can be made:

1. Combine the orange juice and caster sugar into a small saucepan on medium heat. Allow to come up to boiling stir while the sugar dissolves then turn the heat down to a simmer.

2. Add the orange blossom along with the thinly sliced orange slices and the long strips of orange zest, swirl the saucepan to coat all the slices. Allow to simmer further for few minutes then turn the heat off and allow to sit in the saucepan.

3. Once the cakes are cooked place the tray on a cooling rack. Pour over the citrus syrup while the cakes are still hot.

4. Place the orange slices onto of each cake with a little pile of the citrus zest.

5. Serve as is or with a dollop of Greek yogurt.

Prep / cook time: 35 minutes

Serves: 7-8 mini loaves

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.