Orange Cream and Toffee Mini Cakes
Recipe & styling by Sarah Dall
Photographs by Myburgh du Plessis
Makes 3 mini cakes
EASY
50 mins + 1 hr, to cool
THE FLAVOUR COMBINATIONS
CAKE BATTER
125g butter
80g castor sugar
2 extra large eggs
125g cake flour
2,5ml (½ tsp) baking powder
pinch salt
100ml milk
ICING
230g cream cheese
50g icing sugar, sieved
zest and juice of ½ orange + extra to garnish
125ml (½ cup) Darling Sweet Tannie Evita’s
Classic Toffee Spread
100g fresh gooseberries, to garnish
fresh mint leaves, to garnish
HOW TO DO IT
1. Preheat the oven to 160˚C. Grease and line a 20cm x 30cm baking tray with baking paper. Cream the butter and castor sugar together until pale and fluffy. Slowly add the eggs, one at a time, whisking between each addition. Fold in the dry ingredients and milk. The batter should be of a thick dropping consistency. Pour the batter into the prepared tin and bake, 20 minutes.
2. For the icing, mix together the cream cheese and sieved icing sugar. Fold in the orange zest and juice.
3. Remove the cake from the oven and set aside to cool, 1 hr. Using an 8cm-diameter round cutter, cut out 8 mini cakes. Heat the toffee spread slightly and pour over 4 of the mini cakes, before topping them with a bit of the cream cheese icing. Sandwich with the remaining cakes and ice the top of the cakes. Halve some of the gooseberries and leave the others whole. Garnish with the orange zest, gooseberries and fresh mint leaves.
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