- 130g almond meal
- 2/3 cup (100g) self-raising flour
- 2 eggs
- 1 tsp finely grated orange rind
- 100g soft butter, chopped
- 2 tbsp flaked almonds
- 1/4 cup (90g) seville orange jam
- 2/3 cup (130g) caster sugar
- 1/3 cup (80ml) orange juice
- 1 1/2 tablespoons brandy
Preheat oven to 200°C. Line 18 1/3 cup (80ml) muffin pans with paper cases. Place almond meal and flour in a bowl and stir to combine.
Place eggs, sugar, orange juice and rind in the bowl of a food processor and process until well combined. Add the butter and process until well combined (mixture may look curdled at this stage).
Add flour mixture and pulse until just combined (do not over process). Spoon mixture evenly between patty cases and sprinkle with flaked almonds. Bake for 10 minutes or until almost cooked. Increase heat to 220°C and bake for a further 2 minutes or until golden brown and cooked through when tested with a skewer.
Combine the marmalade and brandy in a small saucepan over low heat until melted and spreadable. Brush warm cakes with warm glaze. Cool on a wire rack.