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Cakes

Mini Orange and Poppyseed Cakes

Name: Mini Orange and Poppyseed Cakes
Prep time: 15 min
Cook time: 15 min
Yield: 30
Ingredients: Cooking oil spray, for greasing; ¾ cup self-raising flour; ½ cup wholemeal self-raising flour; ½ cup Chelsea Icing Sugar; 2 tbsp poppy seeds; 2 tsp finely grated orange zest; ⅔ cup buttermilk; ¼ cup freshly squeezed orange juice; 30g 40% reduced-fat sunflower spread; 2 x 50g eggs; 1 tsp vanilla extract; Extra Chelsea Icing Sugar, for dusting (optional)

Preparation

15 mins

Bake

15 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

Cooking oil spray, for greasing
¾ cup self-raising flour
½ cup wholemeal self-raising flour
½ cup Chelsea Icing Sugar
2 tbsp poppy seeds
2 tsp finely grated orange zest
⅔ cup buttermilk
¼ cup freshly squeezed orange juice
30g 40% reduced-fat sunflower spread
2 x 50g eggs
1 tsp vanilla extract
Extra Chelsea Icing Sugar, for dusting (optional)

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Icing Sugar

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Method

Preheat oven to 190°C conventional (or 170°C fan-forced). Line 30 holes of 30ml (1½-tablespoon) mini muffin tins with paper cases and grease lightly with cooking oil spray.

Sift flours and Chelsea Icing Sugar into a medium bowl, adding any husks to bowl. Stir in poppy seeds and orange zest. Put buttermilk, orange juice, spread, eggs and vanilla in a small jug and whisk to combine.

Add buttermilk mixture to flour mixture and mix until just combined. Divide mixture evenly between prepared muffin tins. Bake for 15 mins or until cooked when tested with a skewer. Cool in tin for 5 mins before turning out onto a wire rack to cool completely. Dust with extra Chelsea Icing Sugar, if you like, to serve.