
Orange blossom cakes
- Good Food team
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Makes 10
Easy
Prep: 25 mins
Cook: 30 mins
A star rating of 3.3 out of 5.4 ratingsRate
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Bake these zesty little cakes in a snowflake mould and dust with icing sugar for a festive feel
Freezable (Can be frozen before dusting)
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Cherry & coconut Florentines
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Ingredients
Nutrition
Units:
MetricUS
-
120g softened butter
plus extra for greasing
-
140g self-raising flour
-
120g golden caster sugar
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½ tsp baking powder
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2 eggs
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½ x 150ml pot natural yogurt
-
zest 1 clementine
-
3 tbsp orange
blossom water
-
icing sugar
to dust
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Nutrition: per serving
-
kcal290
-
fat16g
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saturates10g
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carbs33g
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sugars19g
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fibre1g
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protein4g
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salt0.5g
low
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Method
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step 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).
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step 2
Drizzle with remaining orange blossom water while warm, then cool. Dust with icing sugar to serve.
Recipe from Good Food magazine, January 2011
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A star rating of 3.3 out of 5.4 ratings
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