Mini Orange Cake with Glaze

Mix 1 cup all-purpose flour, yeast, and ginger in a bowl

In a saucepan, combine orange juice, almond flour, heavy cream, and salt

Heat over low heat, stirring constantly, until warm

Add the warm mixture to the flour mixture and beat at medium speed until smooth

Beat in the eggs and mix well

Add an additional 1 cup all-purpose flour and beat at medium speed for another minute

Fold in the chopped orange and hazelnuts

Add enough of the remaining flour to form a thick dough

Cover with plastic wrap and let rest in a protected place until it becomes light and forms bubbles (about 1 hour)

Punch down, divide into 18 small molds coated with butter, and let rest for 30 minutes or until doubled in volume

Bake at moderate temperature (170°C) for 20 to 25 minutes, or until golden brown

Let cool

Remove from molds, let cool completely, and glaze.