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Orange blossom cakes

Bake these zesty little cakes in a snowflake mould and dust with icing sugar for a festive feel

  • Prep: 25 mins
    Cook: 30 mins
  • Makes 10
  • Easy
  • Makes 10
  • Easy
  • Calories 290
  • Carbohydrates 33
  • Saturated Fat 10
  • Sugar 19
  • Protein 4
  • Fat 16
  • Fibre 1
  • Salt 0.5

Nutrition per serving

  • Calories 290
  • Carbohydrates 33
  • Saturated Fat 10
  • Sugar 19
  • Protein 4
  • Fat 16
  • Fibre 1
  • Salt 0.5

Ingredients

  • 120g softened butter, plus extra for greasing
  • 140g self-raising flour
  • 120g golden caster sugar
  • ½ tsp baking powder
  • 2 eggs
  • ½ x 150ml pot natural yogurt
  • zest 1 clementine
  • 3 tbsp orange blossom water
  • icing sugar, to dust

Method

  1. Heat oven to 180C/160C fan/gas 4. Line 10 holes of a muffin tin with cases (or grease some individual cake moulds). Beat the butter, flour, sugar, baking powder, eggs, yogurt, zest and 2 tbsp orange blossom water in a large bowl with an electric whisk until lump-free. Spoon into the cases (or fill cake moulds three-quarters full), and bake for 18-22 mins until golden and risen – a skewer poked in should come out clean (check cake moulds after 15 mins).

  2. Drizzle with remaining orange blossom water while warm, then cool. Dust with icing sugar to serve.

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