These simple little sponge cakes are a lovely way to celebrate the autumn. I used mini bundt tins but muffin tins would work perfectly too.
Prepare: 15 minutes, plus cooling
Cook: 30 minutes
Makes: 8
250g butter, at room temperature, plus extra for greasing
250g caster sugar
250g self raising flour
3 large eggs, at room temperature
grated zest and juice of 1 large orange
2 tbsp milk
To decorate
100g icing sugar
orange food colouring
6 orange matchmakers or chocolate pretzels, halved
coloured sugar crystals* or chocolate vermicelli
1 Heat the oven to 160C, gas mark 4. Grease a 12-hole mini bundt or muffin tin.
2 Whisk together the butter, sugar. flour, eggs, orange zest and juice and the milk until smooth and creamy. Divide between the tins, it can get a little messy filling the bundt tins but don't worry, it'll work out fine.
3 Bake for 30 minutes until golden brown and springy to the touch. Leave to cool in the tin for a few minutes then carefully turn out and leave to cool completely.
4 Meanwhile, stir together the icing sugar, food colouring and a splash of water to make a smooth, drizzly icing. Spoon the icing along the rim of each bundt and allow it to drip down the sides. Pop a chocolate stick in each one and finish with a few sprinkles. Leave to set before serving.
Note
Colouring sugar at home is really easy, just rub a little food colouring gel into granulated sugar then spread out on a plate lined with paper and leave to dry for couple of hours