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Mini orange blossom daisy cakes
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These mini cakes look really pretty, whether for a kids’ party or for coffee mornings. The hint of orange blossom gives an extra boost to the flavour. Try making half with the silver shimmer spray.
Makes: 9
100g Anchor Butter
100g Waitrose Golden Caster Sugar
2 medium British Blacktail Free Range Eggs
100g self-raising flour
2 tsp Nielsen-Massey Orange Blossom Water
FOR THE TOPPING
150g Anchor Butter
250g icing sugar
1 tsp Nielsen-Massey Orange Blossom Water
Dr Oetker Shimmer Spray, Gold
9 x Dr Oetker Wafer Daisies
1. Preheat the oven to 200°C, gas mark 6. Place 9 muffin cases in a muffin tin.
2. Whisk the butter and sugar together until pale and fluffy. Whisk in the eggs, 1 at a time. Fold in the flour and the orange blossom water. Divide between the muffin cases and bake for 15 minutes until golden and a skewer comes out clean when inserted in a cake. Allow to cool.
3. To make the topping, whisk the butter, sugar and orange blossom water until pale. Spoon this into a piping bag with a 1cm nozzle. Pipe onto the cakes. Spray with gold shimmer and add a daisy to each.
Typical values per serving:
Energy |
1,661kJ 397kcals |
---|---|
Fat | 21g |
Saturated Fat | 7.1g |
Carbohydrate | 49.3g |
Sugars | 40.7g |
Protein | 2.7g |
Salt | 0.6g |
Fibre | 0.3g |
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