Mini Almond Orange Cakes

1 . Stage

Preheat the oven to 375 degrees. Grease five 4-inch kugelhopf pans, or one 8-inch kugelhof pan.

2 . Stage

Macerate the candied orange peel in the liqueur for 1 hour at room temperature.

3 . Stage

Combine the butter, salt, confectioner's sugar, and eggs in the bowl of an electric mixer. Use the wire whisk attachment to whisk together till light and smooth.

4 . Stage

Blend in the orange juice and orange zest.

5 . Stage

Transfer the mixture to a larger bowl, if necessary, and fold in the flour, almonds, baking powder, and macerated orange peels. Set aside 15 peels, for garnish.

6 . Stage

Cover the batter with plastic wrap and place in the refrigerator to rest for 2 hours.

7 . Stage

If using 4-inch kugelhopf pans, place 3 orange peels inside each pan and fill 3/4 full with batter. Bake for 25 minutes, or until golden brown. Transfer to a wire rack and cool for 10 minutes before removing from the pans. If using an 8-inch kugelhopf pan, place all the orange peels inside, fill 3/4 full with batter, and bake for 35 minutes, or until golden brown. Let cool 15 minutes on the wire rack before removing from the pan.

8 . Stage

Cool fully before serving, or store in an airtight container at room temperature for up to 2 days.