Mini Orange Almond and Poppyseed Cakes

- Preparation Time:	15 minutes	- Per Serve:	1000 kJ (240 cal); protein 5 g; total fat 9 g; saturated fat 2 g; carbohydrate 32 g; total sugars 27 g; sodium 85 mg; potassium 160 mg; calcium 55 mg; iron 0.9 mg; fibre 2 g.
- Cooking Time:	20 minutes
- Serves:	12

Ingredients:

Place eggs, rind and sugar in a large mixing bowl and beat with an electric mixer until light and creamy.
Stir through carrot, almond meal, poppy seeds and sifted flour.
Spoon mixture into holes of lightly greased friand or muffin pans and bake in a moderate oven (180ºC) for 20 minutes. Cool.
To make icing, beat cream cheese, margarine, rind, juice and icing sugar with an electric mixer until smooth. If too thick, add more juice.
Top cold cakes with icing; decorate with toasted flaked almonds, if desired.

Extract from Signs of the Times, April 2009.



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