Zesty Mini Loaf Cakes
1 hr 5 min.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4.
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.
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.
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.
Grease the inside of 8 cardboard mini loaf moulds and spoon the batter into them evenly.
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.