For the candied orange

  • 2 large oranges
  • 75g granulated sugar, plus extra for rolling

For the cupcakes

  • 1 lemon, zested and juiced
  • 1 orange, zested and juiced
  • 1 large carrot
  • 50g plain flour
  • 1 tsp baking powder
  • 30 cardamom pods, seeds only, crushed
  • 200g ground almonds
  • 4 medium eggs, separated
  • 150g caster sugar
  • 180g cream cheese
  • 100g icing sugar, sifted
  • 25g butter, melted and cooled


  1. 1

    Remove the zest from the oranges using a zester, leaving it in long strands. Melt the sugar in 75ml water in a small pan, then bring to the boil. Add the zest and boil for 10 minutes. Drain and immediately toss the zest in granulated sugar. Cool on baking paper.

  2. 2

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Arrange 12 paper cases in a muffin tray.

  3. 3

    Place the lemon and orange zest in a mixing bowl. Add 2 tsp lemon juice and 2 tsp orange juice to the bowl. Peel and finely grate the carrot and add it to the bowl.

  4. 4

    Sift the flour, baking powder and a pinch of salt into another bowl. Mix half the crushed cardamom seeds into the flour with the ground almonds.

  5. 5

    Place the egg whites in a large dry bowl. Whisk until they form soft peaks. Gradually whisk in the caster sugar, until you have a glossy, floppy meringue.

  6. 6

    Lightly beat the egg yolks, then fold them into the egg whites with a metal spoon. Add one-third of the almond flour mixture, then one-third of the carrot mix. Repeat until all the ingredients are folded into the meringue. Spoon into the paper muffin cases and bake for about 25 minutes. Cool on a wire rack, then put on a plate, cover and chill for at least 2 hours.

  7. 7

    Beat together the cream cheese, icing sugar, remaining ground cardamom seeds, 1 tsp lemon juice and 1 tsp orange juice. Beat in the cooled melted butter. Spread a swirl of icing on each cake and chill the cakes again for an hour. Decorate with the candied orange to serve.

Nutritional Details

Each serving provides
  • Energy 1315kj 314kcal 16%
  • Fat 20.1g 29%
  • Saturates 6.8g 34%
  • Sugars 21.6g 24%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1340kj/320kcal

Each serving provides

24.9g carbohydrate 2.0g fibre 7.3g protein

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