I am happiest in the kitchen baking cakes and bread. Yesterday evening, inspired by some orange muffins that my parents-in-law had eaten at a tea and cake shop in Greenwich, I decided to create my own version.
I found a recipe for mini Victoria sponge cupcakes and simply added the zest and juice of one orange. I then sliced up the orange and cut into quarters.
The ingredient list and method are easy to remember 6oz of sugar, flour and butter with 3 eggs and a teaspoon of vanilla. Mix together and place in oven at 190oC and bake for 15 minutes.
175g/6oz unsalted butter, at room temperature
175g/6oz golden caster sugar
3 large free-range eggs, beaten
1 tsp vanilla extract
175g/6oz self-raising flour
1.Preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease the tins with butter.
2. Grate one orange and cut into slices to create 16 quarter pieces. Squeeze the juice from the remaining orange.
3. Cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine. Add the orange zest and juice.
4.Sift the flour into the bowl and fold in until the mixture is glossy and smooth.
5.Divide the mixture between the muffin tin cups and level with a teaspoon.
6. Place the slice orange quarter in each mini sponge cake.
7. Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch.
8. Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely.