Orange Blossom Cakes

Name: Orange Blossom Cakes
Ingredients: 90 g butter, softened; 1 tsp orange blossom water; 110 g caster sugar; 2 None large eggs; 150 g self-raising flour; 30 g ground almonds; 125 ml milk; -1 None Orange Glace Icing; 160 g icing sugar; 15 g softened butter; None None boiling water

11 ingredients

4 steps

Ingredients

90 g butter, softened
1 tsp orange blossom water
110 g caster sugar
2 None large eggs
150 g self-raising flour
30 g ground almonds
125 ml milk
-1 None Orange Glace Icing
160 g icing sugar
15 g softened butter
None None boiling water

Directions

1

Preheat oven to 180°C/160°C fan/gas 4. Grease 6-hole 180ml mini fluted tube pan or Texas muffin tin.
2

To make cakes, beat butter, blossom water and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time (mixture will curdle). Stir in sifted flour, ground almonds and milk, in 2 batches.
3

Spoon mixture into muffin tin. Bake for 25 mins. Leave cakes to stand in tin for 5 mins before turning, top-side up, onto wire rack to cool.
4

To make glace icing, sift icing sugar into small heatproof bowl; stir in butter, blossom water and enough boiling water to make a firm paste. Set bowl over small saucepan of simmering water and stir icing until runny. Drizzle icing over cold cakes.