Mini Orange Syrup And Almond Cakes

Cupcakes are grand. But sometimes, mini is perfect. One last bite of summer.

Mini Orange Syrup And Almond Cakes, makes 24
3 eggs
110g sugar
100g almond meal
Juice of 2 oranges
Zest of 1 orange
1 ts baking powder
Orange Syrup:
1/4 cup sugar
1/2 cup orange juice
Squeeze of lemon or lime juice

Preheat oven to 170C. Beat the eggs and sugar until light. Add the remaining cake ingredients and beat until combined. Pour mixture into mini cupcake tray lined with mini cake liners until 2/3 full. Bake for 8 minutes or until golden.
While cakes are baking, make the syrup. Combine syrup ingredients in a pot over low heat until the sugar has disolved, then increase heat slightly and boil until a thin syrup forms. This should take around 5 minutes - be careful not to let it boil away and become too thick as it will be hard to pour over the cakes.
Remove cakes from the oven and with a skewer prick the cakes 3-4 times to allow the syrup to sink through. Pour a little syrup over the top of the cakes. Wait until absorbed, then pour over any remaining syrup.