Mini spice cakes with orange

Preheat the oven to 175°C (top and bottom heat). Grease a mini muffin pan with 25g of unsalted butter. Dust with 20g of flour. Turn the pan over and tap out any excess flour.

Zest ½ of the orange (do not zest the white part, as it is bitter) and squeeze out the juice. Combine the sugar, remaining unsalted butter, and salt in a bowl and beat with a mixer until creamy and smooth. Add the eggs one at a time, stirring constantly. Mix the remaining flour, 2/3 of the ground nutmeg, ½ of the ground ginger, and the baking powder into the batter. Add the orange juice to the batter and gently fold in.

Divide the batter evenly between the baking cups. Bake the mini cakes for 18 minutes. Test the center of the cakes with a wooden skewer to see if they're done. If the skewer comes out clean, they're done! If the batter is still wet on the skewer, bake a little longer.

Let the mini cakes cool on a rack. Zest the remaining orange (do not zest the white part, as it is bitter). Cut the orange in half. Cut neat segments from half of the orange and squeeze the juice from the remaining orange. Mix the orange juice with the powdered sugar, remaining ground nutmeg, and remaining ground ginger for the glaze. Add more powdered sugar depending on how juicy your orange is and how thick you want the glaze.

Spread the icing over the cooled cakes and garnish with the orange zest and orange segments.