Mini Moist Mandarin Cakes

I forever have a problem with mandarins because I grew up in the area where mandarins were one of the dominant fruits grown and we kept receiving sooooooooooooooo many of them every winter and simply could not get rid of them. We(there were 6 people in my family!!!!!!!) literary had to eat them every single day and still had problems with finishing the bloody things.

Anyway, I am still traumatised by the sight of those unfinished boxes full of mandarins but trying to get over it.

So, I decided to use them for baking! These little cakes turned out to be much nicer than the actual mandarins (to me at least)....!!! These taste exactly like orange & almond cakes.

Mini Moist Mandarin Cakes

Ingredients:
125g butter, softened
1/2 cup sugar
2 cups almond meal
1/2 plain flour
2 eggs
Juice of 1 mandarin
Grated rind of 1 mandarin

For the mandarin syrup:
Juice of 1-2 mandarin/s
1/4 cup sugar

1. Preheat oven to 180 degrees. Cream butter and sugar. Beat well.
2. Add eggs, mandarin juice and rind and mix well.
3. Stir in almond meal and flour.
4. Pour the mixture into muffin tin or any small cake tins you've got. (I used a kind of financier looking tins) Bake them for about 15 - 20 mins.
5. Mix the ingredients for syrup. Once cakes are baked, remove them from the tins and pour the syrup over hot baked cakes.