Mini orange syrup cakes
Indulge in the zesty delight of Mini Orange Syrup Cakes. Made with fresh orange zest, creamy butter, and sweet sugar, these moist and fluffy mini cakes are perfect for any occasion. Each bite bursts with the vibrant flavor of orange juice, making them an irresistible treat for citrus lovers. Serve them warm, soaked in a delicious orange syrup, for a genuinely refreshing dessert experience. Easy to make and simply delightful!
- 28 Apr 2024
- Cook time 20 min
- Prep time 10 min
- 6 Servings
- 7 Ingredients
Mini orange syrup cakes are delightful, zesty treats that combine the bright flavors of orange with a moist, syrup-soaked texture. Perfect for afternoon tea or a simple dessert, these cakes are sure to impress your friends and family with their refreshing taste and effortless preparation.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin or line it with paper liners.
In a mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Ensure the mixture is smooth and well-combined before moving on.
Gently fold in the orange zest until evenly distributed throughout the batter.
Gradually add the self-raising flour to the mixture, folding it in with a spatula. Mix until just combined. Be careful not to overmix to keep the cakes light and airy.
Pour in the orange juice and gently fold it into the batter until well incorporated.
Spoon the batter into the prepared mini muffin tin, filling each cavity about two-thirds full. This ensures the cakes have room to rise.
Place the tin in the preheated oven and bake for 15-18 minutes or until a toothpick inserted into the center of a cake comes out clean and the tops are golden.
While the cakes are baking, prepare the syrup. In a small saucepan, combine the remaining 1/2 cup of orange juice and 1/2 cup of water. Bring to a simmer over medium heat, stirring occasionally until the mixture reduces slightly, about 5-7 minutes.
Once the cakes are done, remove them from the oven and let them cool in the tin for about 5 minutes. Carefully transfer them to a wire rack placed over a baking sheet. While the cakes are still warm, poke small holes in the tops using a toothpick, then spoon the warm orange syrup over the cakes, allowing it to soak in.
Let the cakes cool completely, letting the syrup fully absorb. Serve the mini orange syrup cakes as a delightful treat with tea or coffee.
Tips:
- Ensure the butter is at room temperature before you begin mixing, as this helps create a smooth batter.
- For an extra burst of orange flavor, you can add a teaspoon of orange extract to the batter.
- After zesting the oranges, be sure to juice them to get the freshest orange juice possible.
- Prick the cakes with a skewer before pouring the syrup over them. This allows the syrup to soak in better, making the cakes extra moist.
- If you prefer a more intense orange flavor, you can reduce the amount of water and increase the orange juice in the syrup.
- Use a silicone muffin tray for easy removal of the mini cakes after baking and soaking.
Enjoy the delicious and moist mini orange syrup cakes, a perfect blend of citrus and sweetness. These little cakes are not only easy to bake but they also bring a burst of sunshine to any occasion. Serve them warm or at room temperature with a dollop of cream or a scoop of vanilla ice cream for an extra indulgent treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 0.81g | 2% |
| Sugar 18g | 18% |
| Fat | |
| Fat 18g | 20% |
| Saturated 9g | 30% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 66mg | 11% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.40mg | 3% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 6mg | 6% |
| Vitamin E 0.21mg | 1% |
| Vitamin K 1.41ug | 1% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 0.61mg | 6% |
| Magnesium, Mg 14mg | 3% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 100mg | 3% |
| Selenium, Se 10ug | 19% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 0.51mg | 5% |
| Water | |
| Water 54g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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