Mini Orange Drizzle Cakes

Its currently that time of year when the weather can’t really make its mind up – should it let the sun shine or should it be gloomy and grey? Should it be getting dark at 4pm or 5pm? It’s also the time of year that inspires the spring clean. In my house the bedrooms are being reorganised, paperwork from all corners of the house is being filed, clothes are being sorted, drawers are being emptied and their contents examined. The last drawer to have the spring clean treatment was the kitchen drawer containing baking bits and bobs. Piping bags, cookie cutters, baking parchment, the heavy rolling pin – everything covered the table. Including a set of tiny loaf tins hidden at the back, bought excitedly but never used. Today that changed! Today was one of those gloomy, rainy days but I ignored it, put on an orange jumper and started baking zingy, fresh orange drizzle cakes. I whipped these up in about half an hour but their scent lingered happily in the kitchen: making it smell fresh, delicious and drawing me constantly back to the baking. Also, because they’re mini they only take 10-15minutes to cook so there’s not too long to wait before you can be enjoying these! The cake edges are crisp and golden, giving way to the soft and moist centre. The crème fraiche in the recipe ensures these stay soft whilst giving them a bit of extra tang which complements the tang of the orange. The orange glace icing on the top adds an extra burst of sweet and rounds everything off simply. I liked these because it’s more interesting than one large cake but makes a refreshing change to cupcakes. I hope you give these a try and that they brighten up a gloomy day in another kitchen. Enjoy :) Mini Orange Drizzle Cakes (makes 8) Ingredients: 100g caster sugar
115g softened butter
2 large eggs
115g self raising flour
2tbsp crème fraiche
2 large oranges – the zest and juice
100g icing sugar

1. Preheat the oven to 180’C/350’F/Gas Mark 4 and line the cake tins.
2. Beat the butter and caster sugar until light, creamy and well combined. Add the eggs one by one, beating after each addition. Add the juice of one orange, and zest of both.
3. Add the flour and crème fraiche and fold the mixture gently until fully combined. Divide the mixture between the cake cases – filling them about 3/4 full.
4. Bake for 10-15 minutes until the cakes spring back and a skewer inserted into the middle comes out clean. Let cool in their tins.
5. Mix the icing sugar and remaining orange juice until smooth and fairly thin so that it is easy to drizzle. If there is any orange juice left over, use the cake skewer to poke small holes in the cakes and pour over the juice.
6. Once the cakes are fully cooled, remove from the tins and paper and drizzle over the icing. Enjoy!