These zingy Orange Mini Loaf Cakes are deliciously light and refreshing - the perfect after dinner treat.
Ingredients (makes 12 mini loaves)
• 220g Organic Self Raising Flour
• 220g Organic Caster Sugar
• zest and juice of 2 organic oranges
• Orange Buttercream: 300g Butter, 750g Icing Sugar, juice of 2 oranges
Cake stands - in pictures
Preheat the oven to fan 140C/conventional 160C/ gas 3
Grease a 12-hole mini loaf tin
Cream together the butter and sugar. Then add the eggs and orange juice and zest.
Sift in the self raising flour. Mix thoroughly.
Pour into the mini loaf tins, and bake in the oven at 160c fan for 10-15 minutes until the sponge is light and springy to the touch.
Once cooked take out of the tins and leave to cool on a wire rack.
For the orange Buttercream cream together the butter and icing sugar and then add in the orange juice. Mix thoroughly.
Once the cupcakes are cooled you can pipe the buttercream onto the mini loaves and add Orange zest for decoration. Delicious!
