3 1/2 oz (100 g) marzipan (sweetened almond paste)

1/4 cup (60 ml) unsalted butter, softened

Grated zest of 1 orange

1 egg

1/4 cup (60 ml) unbleached all-purpose flour

12 pieces orange, peel, pith and membrane removed

Sliced or slivered almonds, toasted

With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour 12 small muffin cups or line with paper liners.

In a food processor, combine the almond paste, butter, and orange zest. Add the egg and pulse until the mixture is well blended. Stir in the flour.

Divide the batter among the cups. Insert 1 orange dice in the centre of each cake. Sprinkle with the almonds.

Bake for about 20 minutes or until the cakes are light golden brown. Unmould and let cool.

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