Orange & cocoa mini-cakes

LARD “Le Fondant”

Lard is used frequently in salty or sweet pastry (frequently in Spain), it is easy to work because it is more malleable than butter. It gives an incomparable crisp. It suffers from a somewhat boorish image, and yet it is enough to put a touch of lard in a dish to give it a generous and delicious base note. To demonstrate this, we suggest you try a recipe for small cookies with a sandy and melting texture, irresistibly addictive. I promise you will enjoy it. Pig who refuses!

SEE MORE LARD “Le Fondant”

Preparation : 30 minutes

Baking : 12 minutes

serves 4

120g lard

120 g sugar

230 g flour

20 g cocoa powder

½ tsp baking powder

½ tsp cinnamon

1 orange

Ustensils

1 grater

1 mixing bowl

Préparation

Preheat the oven to 160 °C.
Wash and zest the orange.
Zest.
Into a mixing bowl, combine the lard, sugar, flour, baking powder, cinnamon and cocoa powder.
Add the orange zest.
Mix everything together quickly, then form small ball shapes weighing 15 to 20 grams in the palm of your hand.
Place these balls on a baking tray covered with parchment paper, and press with your thumb to lightly indent the balls.
Place in the oven and bake for 10 to 12 minutes.
Leave to cool completely before moving them.

Quick tip: why not add a whole almond in the centre of the cakes.

Crunchy and moreish