• Line a 7-inch | 18 cm round mold like you would normally do, set aside. NOTE: For this recipe, I used my Flexipan Round Mold placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 350℉/180℃.

ORANGE ALMOND CAKE PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.

  In a mixing bowl, add the eggs, granulated sugar, almond flour, almond extract, orange zest and cooled brown butter. Mix until combined.
  2.30 oz butter, 3 eggs, 3.50 oz granulated sugar, 5.30 oz almond flour, 1 tsp almond extract, 1 orange zest
  
• Pour the batter into the prepared baking mold.
  
• Bake – for 18 minutes at 350℉/180℃. (Every oven heats differently, monitor your cake from 15 minutes). It is ready when the toothpick inserted comes out clean or with little to no crumbs.

  Once your Almond Cake is out of the oven, let it cool down for 10 minutes before transferring it to a mixing bowl.
  

CAKE POP PREPARATION

• Divide your cake in half placing both pieces into a mixing bowl. Use a hand mixer going gradually on high speed to break the cake into tiny crumbles. NOTE: This method works best when the cake is still warm.
  
• Using a 1-Tablespoon cookie scoop, scoop out one scoop and then a second one, assemble them so they form 2 sphere together. Roll each one into a ball. Set the balls on your Small tray. NOTE: With this recipe you will make 12 balls.
  
• Place the tray in the freezer for 30 minutes while melting the white chocolate. NOTE: They should be hard and cold to the touch once ready!
  

WHITE CHOCOLATE PREPARATION

• Place the white chocolate in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it.

  Allow the chocolate to melt so that it is smooth. Stirring well to combine. Remove from heat and set aside to cool down while taking the almond cake balls out of the freezer.
  16 oz white chocolate chips
  

ASSEMBLY

• Use a fork to dip each ball completely into the melted chocolate. Lift the fork and tap it to remove any excess coating. Place each ball back onto the small tray. IMPORTANT: Work in batches of 2-3 cake pops at a time, so you have time to decorate with sprinkles on top, as the chocolate will set very quickly!

  NOTE: I used some Americana Themed Sprinkles from Foliay.

  Keep the Cake Pops Refrigerated up to 3 days. Enjoy & Bon Appétit!
  Sprinkles