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Mini orange bundtkins

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

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