Citrus Curd Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 1 cup butter
- 1 cup caster sugar
- 4 eggs (beaten)
- 2 cups self-rising flour
- 1 Tbsp Orange juice
- 1 unwaxed Orange (finely grated zest)
- To decorate
- ¼ cup Orange Curd
- ⅔ cup water
- ¼ cup sugar
- 2 Clementine (thinly sliced)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Beat the butter and sugar until light and fluffy. Gradually beat in the eggs until blended.
3.
Sift in the flour and beat well. Stir in the orange juice and zest until blended.
4.
Spoon into the tins and bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
To decorate: spread a little orange curd on each cake.
6.
Put the water and sugar in a pan. Heat gently until the sugar has dissolved then increase the heat and cook until the liquid is a light golden caramel. Remove from the heat immediately and stir in the clementine slices until coated with the syrup. Quickly place a slice of clementine on top of each cake.
