Zesty Mini Loaf Cakes

0
Average: 0 (0 votes)
(0 votes)
Zesty Mini Loaf Cakes
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
240
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie240 kcal(11 %)
Protein2.81 g(3 %)
Fat12.64 g(11 %)
Carbohydrates28.56 g(19 %)
Sugar added18.86 g(75 %)
Roughage0.39 g(1 %)
Vitamin A140.2 mg(17,525 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.61 mg(13 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.12 mg(11 %)
Niacin0.92 mg(8 %)
Vitamin B₆0.02 mg(1 %)
Folate35.77 μg(12 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.27 μg(1 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C8.71 mg(9 %)
Potassium46.35 mg(1 %)
Calcium45.37 mg(5 %)
Magnesium3.9 mg(1 %)
Iron0.52 mg(3 %)
Iodine15 μg(8 %)
Zinc0.09 mg(1 %)
Saturated fatty acids7.44 g
Cholesterol74.28 mg

Ingredients

for
8
Ingredients
cup self-rising flour (sifted)
½ cup superfine caster sugar
½ cup butter (softened)
2 large eggs
1 teaspoon Orange blossom water
For the garnish
1 Orange (zest julienned)
¼ cup superfine caster sugar
How healthy are the main ingredients?
eggOrange

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4.
2.
To prepare the garnish, boil the orange zest three times in a saucepan, using fresh water each time in order to remove any bitterness. Strain the zest and reserve to one side.
3.
Place 50g of sugar and 100ml of water in a saucepan and bring to a simmer, stirring gently to dissolve the sugar. Simmer for 4-5 minutes, then add the boiled zest and simmer for a further 5 minutes. Strain the candied zest and arrange spaced out on an upside down sieve to dry.
4.
Meanwhile, beat together the butter, sugar, flour, eggs and orange flower water in a large mixing bowl using an electric hand held whisk for 1-2 minutes until smooth.
5.
Grease the inside of 8 cardboard mini loaf moulds and spoon the batter into them evenly.
6.
Bake on a baking sheet for 15-20 minutes until golden and risen and a cake tester comes out clean when inserted into the centre of the cake. Remove when ready and allow them to cool in the moulds on a wire rack. Garnish with the candied orange zest and serve.