Mini Orange Cakes

Name: Mini Orange Cakes
Ingredients: 1 tbsp finely grated orange zest; 1 1/4 cups sugar; 3/4 cup + 1 tsp butter, at room temperature; 1/2 cup self-raising flour; 1 tsp baking powder; 2 None eggs, at room temperature; 1/2 cup milk; 4 oz dark chocolate, finely chopped; 2 tbsp freshly squeezed orange juice; 1 cup powdered sugar

10 ingredients

6 steps

Ingredients

1 tbsp finely grated orange zest
1 1/4 cups sugar
3/4 cup + 1 tsp butter, at room temperature
1/2 cup self-raising flour
1 tsp baking powder
2 None eggs, at room temperature
1/2 cup milk
4 oz dark chocolate, finely chopped
2 tbsp freshly squeezed orange juice
1 cup powdered sugar

Directions

1

Preheat oven to 325°F. Grease an 8-hole mini loaf tray. Line bases and long sides with parchment paper, extending paper at long sides for handles.
2

Make orange sugar by stirring together half the orange zest and 2 tablespoons of sugar. Scatter over a baking tray and set aside for 1 hour to dry.
3

Using an electric mixer, beat butter, flour, baking powder, eggs, milk, remaining sugar and remaining zest in a large bowl, on low speed, until just combined. Increase speed to medium. Beat for 2-3 minutes or until light and creamy. Stir in chocolate.
4

Spoon mixture evenly into prepared loaf pans and smooth tops. Bake for 25-30 minutes or until a skewer inserted at center comes out clean. Remove from oven. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
5

To make orange icing, sift powdered sugar into a small bowl. Add the orange juice and 1 tsp butter and stir until smooth.
6

Drizzle icing over cooled loaves. Serve sprinkled with orange sugar.