Zesty Mini Loaf Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Ingredients
for
- Ingredients
- ⅔ cup self-rising flour (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 tsp Orange blossom water
- For the garnish
- 1 Orange (zest julienned)
- ¼ cup superfine caster sugar
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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
