We all talk about Christmas lunches and dinners, gourmet presents to surprise those we love, chocolate afternoons in front of the fireplace, the soft glow of the Christmas tree lights and the warm crackle of the hearth. But breakfast often gets overlooked. This year I want a generous, festive Christmas breakfast — something beyond milk and cereal, something delicate, fragrant and comforting to begin one of the most special days of the year.
I like to wake on that morning to the scent of a soft little cake, its flavors and slightly fondant center evoking the classic Sienese ricciarelli. These tiny cakes are special: they are tender and moist, scented with orange zest and almond, and finished with a subtle malty note from lager beer. They’re easy to make, elegant on the table, and perfect served warm with coffee, tea or a small glass of milk for children.
Almond and Orange Tiny Cakes
By Giulia
Introduction
These small cakes are delicate, not overly sweet, and carry the nutty warmth of almond flour together with the bright citrus of orange peel. A splash of lager beer in the batter gives a subtle malted aroma and keeps the crumb light. The recipe yields 14 small cakes and is ideal for a holiday breakfast where you want to offer something special without spending hours in the kitchen. They freeze well too, so you can prepare them in advance and refresh briefly in the oven before serving.
Ingredients
- 3 free-range eggs
- 150 g raw cane sugar
- 200 g whipping cream
- 1/2 glass lager beer
- 100 g almond flour
- 200 g organic tender wheat flour (plain or all-purpose)
- grated peel of 1 orange
Instructions
- Preheat the oven to 180°C (356°F). Prepare a muffin tin with 14 small paper cases.
- In a large bowl, whisk the eggs and raw cane sugar until pale and slightly thickened. The mixture should be smooth and well combined.
- Slowly add the whipping cream and the lager beer while continuing to whisk, ensuring the liquids are fully incorporated with the eggs.
- Gently fold in the almond flour and the wheat flour until the batter is uniform. Add the grated orange peel and mix briefly to distribute the aroma without overworking the batter.
- Divide the batter evenly among the 14 paper cases, filling each approximately three-quarters full to allow for gentle rising.
- Bake for 15 to 20 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. The cakes should be tender but fully set.
- Remove the cakes from the oven and allow them to cool completely on a rack. Once cooled, dust lightly with icing sugar if desired before serving.
Serving Suggestions and Tips
Serve these tiny cakes warm or at room temperature. They pair wonderfully with a cup of strong coffee, a milky cappuccino, or a pot of fragrant tea. For a festive touch, add a spoonful of orange marmalade, a smear of ricotta sweetened with a little honey, or a scattering of chopped toasted almonds on top. To make them ahead: bake, cool completely, then store in an airtight container for up to two days at room temperature or freeze for up to one month. Reheat in a low oven for a few minutes before serving to restore softness.
Notes on Ingredients
Use good-quality almond flour for the best texture and flavor. If you prefer a gluten-free version, replace the wheat flour with a gluten-free flour blend that performs well in cakes; results will vary slightly but the almond and orange character will remain. The lager beer is optional: its role is to add a subtle malt note and extra tenderness, but you can substitute milk or a light buttermilk if preferred.