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Tag Archives: fancy cakes

Little Strawberry and Blood Orange Cakes

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9AE196DF-0973-4F12-819A-5DE78E2DBF1EI’m a big fan of the little cake – delicious cakes in different shapes and sizes, filled with fruit and drizzled with a little icing. Perfect for afternoon tea.

I’ve been experimenting with different recipes and baking molds with varying success. I’ve come to the conclusion that too much fruit in the filling can make the little cakes fragile and hard to turn out. It’s also imperative to grease the molds really, really well to stop the cakes sticking.

Here’s a recipe that works. It’s pretty easy as it’s all made in the food processor. You can use whatever fruit you like – I chose strawberries as they are plentiful at the moment, and blood oranges as they are in season. You could substitute the blood orange juice with ordinary orange juice or lemon juice if you like.

Ingredients

125ml canola oil
175g sugar
1 egg
140g natural yoghurt
Juice of 1/2 blood orange
1 tsp orange blossom water
1 tsp vanilla paste
150g self-raising flour
100g frozen strawberries
150g icing sugar
Juice of 1/2 blood orange
1 tsp orange blossom water

Or substitute the juice of 1/2 lemon for lemon icing

Method

Preheat oven to 170 degrees C fan forced. Grease and flour your chosen molds. Depending on the size of the molds, you should get 6-8 cakes from the mixture. I used mini bundt molds and some Nordic ware rose molds.

Put the oil, caster sugar and egg into a food processor and blitz until well combined. Add the yoghurt, blood orange juice, orange blossom water and vanilla paste, and blitz again. Add the flour and pulse to combine.

Finely chop the frozen strawberries and stir them through the mixture. Spoon the mixture into the molds.

Bake for about 30 minutes or until a skewer inserted into the centre of the cakes comes out clean.

Leave to cool for 15 minutes, then carefully turn out onto a rack, easing the little cakes out of the molds trying not to break them!

To make the icing, put the icing sugar in a bowl with the blood orange juice and orange blossom water, or lemon juice. Stir to combine to make a smooth flowing icing. If the icu g is too runny, add more icing sugar, if it’s thick, add a little more juice.

Drizzle the icing over the cakes – letting it drip down the sides. Decorate with slices of fresh strawberry and blood orange. I scattered over some freeze dried strawberry powder too. Serve at afternoon tea or anytime you like!

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