30 Mar 2010
I wasn’t sure what to call these cakes, cupcakes ? fairy cakes? muffins? Cupcake seems to just be an Americanism for fairy cake, which I tend to think of as smaller and daintier than these, they’re probably closer to muffins although muffins don’t tend to be iced. So I opted just for cakes, whatever the name they taste great. They’re an adaptation of a cake I make at work which is always popular, especially the surprise of tangy orange underneath the dark chocolate topping.
Jaffa orange & hazelnut cakes with dark chocolate topping
Makes 10 small cakes
12 hole muffin or cake tin & appropriately sized paper cases
125g golden caster sugar
2 medium eggs
½ tsp baking powder
Zest & juice of one orange
100g plain chocolate
5 tbsp marmalade or similar
Orange zest to garnish
Begin by preparing the hazelnuts and orange. Toast the hazelnuts for 10 minutes on a medium heat in a small baking dish in the oven. Leave to cool for a few minutes then roughly chop and set aside. Finely zest and juice the orange into a small bowl and again set aside for use shortly.
In a large bowl cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix well, then sift in the flour and baking powder and lightly combine. Add the chopped hazelnuts, orange zest and juice and fold in.
Lay the paper cases in the muffin tray and divide the mixture between the paper cases, they should be at least two thirds full. If you want to make larger muffins fill the paper cases but this will only make around 6.
Cook in the middle of a pre-heated oven for approximately 15 minutes, or until lightly golden and firm to the touch. Before being iced the cakes need to be thoroughly cooled, they could also be made a day in advance and stored in an airtight container once cooled.
To cover the cakes with the chocolate orange topping, first take the marmalade and carefully top each cake with about a third of a tablespoon ensuring it is spread evenly over the surface. Repeat for each cake and leave to sit for a few minutes.
Meanwhile break the chocolate into chunks and place in a glass bowl. Place the glass bowl over a medium sized pan containing several inches of boiling water on a medium heat. Use a wooden spoon to gently stir the chocolate until it is melted and silky smooth in texture. Now remove the bowl and using a tablespoon, top each cake with approximately a level tablespoon of the chocolate. I tend to spoon it onto the top of the cake and let it drizzle down to the paper case edge.
Garnish with small strips or coils of orange zest and leave the chocolate to harden before serving. To make them look extra special for an Easter tea you could use coloured metallic cases or tie ribbon around plain cases.
Enjoy the holidays and hopefully some lovely time with friends and family!