Vegetables and fruits are essential in our daily diet. Thank god for pumpkin pie, chocolate zucchini bread and these mini orange cakes.
I have a confession.
I basically took less than 5 minutes photographing these Mini Orange Cakes. I placed the cakes on a baking tray and took it to the coffee table, grabbed my camera and took a couple of shots and that was it. Oh did I mentioned that I was in my PJ’s?
These cakes were not meant to be on the blog. Not because they are not delicious but it was due to the fact that I made these for my mom to munch on and didn’t care much about the appearance. I wanted to post a soup recipe initially but then since a few people have been asking for the recipe of this cake, thus I thought it would be easier to just pen (type) it down here.
I know I recently posted a cake recipe earlier last week but I guess one can never have enough of desserts, right?
These pictures might not scream “wow” but this cake is fragrant, moist and delicious and it literally includes three components of the orange. Zest, juice and pulp.
I know some recipes call for orange essence or even orange oil, but you can’t beat an orange cake made with fresh orange zest and juice.
Personally, I would have loved to drizzle the cakes with a simple orange glaze (orange juice + icing sugar) coz it would look really pretty but since my mother likes the cake as it is, I prepared it sans the glaze. If you do not have a mini Bundt pan, just use a muffin pan. It makes no difference at all.
Chinese New Year is fast approaching and it is the time when oranges can be found in abundance. Remember to save a couple of those yummy oranges and give these Mini Orange Cakes a try, okay?
- 125g salted butter
- 100g self-raising flour
- 120g caster sugar
- 1 tsp vanilla essence
- 3 eggs
- 1 large orange, zested and juice
- In a bowl, cream butter with sugar with an electric mixer, until pale.
- Add in eggs, one at a time till fluffy.
- Mix in vanilla essence and orange zest.
- Fold in half of the flour and mix well.
- Add in orange juice and mix in the remaining of the flour.
- Scoop batter into greased bundt/muffin pan and fill up to ⅔ full.
- Bake for about 20 minutes.
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