|2 small navel oranges, washed
30g poppy seeds
250g caster sugar
250g ground almonds
15g baking powder
|1.||Place oranges on a solid steam tray and steam at 100°C for 2 hours. Cool to room temperature.|
|2.||Cut the oranges in half and place in a large bowl of a food processor and process until pureed.|
|3.||Add remaining ingredients and pulse until well combined.|
|4.||Pre-heat oven on Cakes Plus at 165°C.|
|5.||Spoon mixture evenly into 1/3 cup muffin pans lined with paper cups.|
|6.||Place muffin pans on rack on shelf position 2 and bake for 25-30 minutes, or until cooked and lightly golden in colour.|
|This mixture will make 48 if using mini muffin tins.
Cook on Cakes Plus at 165°C for 12 minutes.