Traditional fairy cakes with a deliciously tangy orange twist
(37 votes)
Cook: 1 Hour 30 Mins
Serves: 12
Price: 17p per serving
Nutritional Information
Each 82g serving contains
Energy
1168kj
279kcal
1168kj
279kcal
14%
Fat
10.1g
10.1g
Med
14%
14%
Saturates
5.1g
5.1g
Med
26%
26%
Sugars
35.9g
35.9g
High
40%
40%
Salt
0.40g
0.40g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1424kj/340kcal
Typical energy values per 100g:
1424kj/340kcal
Ingredients
125g Asda Spreadable Butter
125g caster sugar
2 large free-range eggs
1 large orange (zest and juice of)
125g self-raising flour
1 level tsp baking powder
225g icing sugar
Supercook Orange and Lemon Slices
Supercook Silver Balls
Method
1
This recipe is part of our 'cooking with kids' feature and has instructions for children.
2
Pre-heat the oven to 190C/170C Fan/Gas 5. Put 12 paper cases in a bun tin tray. Put the spreadable butter, caster sugar, eggs and orange zest in a large bowl.
3
Sift in the flour and baking powder. Beat together with a wooden spoon until evenly mixed, then scrape down the sides with a spatula and beat again.
4
Put a dessert spoon of cake mix in each cake case, making sure the cakes are all about the same size.
5
Ask an adult to put them in the oven and bake for about 20 minutes or until they're risen and golden brown and the tops spring back when lightly pressed. Remove and cool on a wire rack.
6
Sift the icing sugar into a bowl and add 2 tablespoons orange juice. Continue to add orange juice, a teaspoon at a time, until you have a thick icing that you can spoon on to the cakes.
7
Spoon the icing on and, while it's still wet, decorate the cakes with orange and lemon slices and silver balls.