Orange Curd Butterfly Cakes
Still flying, in our opinion, and much loved by children and adults who can still remember life before cup cakes.
|175g self-raising flour, sifted|
|110g spreadable butter|
|110g golden caster sugar|
|2 large eggs|
|1 dessertspoon orange juice|
|zest of 1 large orange|
|For the orange curd filling:|
|finely grated zest and juice of 1 medium orange|
|juice of ½ lemon|
|40g golden caster sugar|
|2 large eggs|
|50g block butter|
|A dusting of icing sugar|
|Pre-heat the oven to 190ºC, gas mark 5|
|Need help with conversions?|
|Two Delia Online 6-cup muffin trays, lined with paper fairy cake cases|
This recipe is from Delia's Cakes
Start by making the filling. Put the first four ingredients for the curd in a bowl and whisk together.
Then add the butter, cut into lumps, and fit the bowl over a pan of simmering water. Now take a mini-whisk and whisk from time to time until the curd thickens – about 10 minutes.
Then remove the bowl and leave the curd to get quite cold.
To make the cakes, combine all the ingredients together in a bowl and, using an electric whisk, beat until absolutely smooth (1–2 minutes).
Then drop an equal quantity of the mixture into the paper cases and bake near the centre of the oven for 15–20 minutes or until the cakes are well-risen and golden.
Then remove them to a wire rack and leave to cool.
To fill the cakes, angle a small sharp knife and cut to within about 1cm of the edge of each cake to remove a cone-shaped round, leaving a cavity in the centre.
Cut the round in half and set aside. Now fill the centre of each cake with the curd and return the two pieces of cake to sit on top like butterfly wings.
Finally dust the cakes with sifted icing sugar and store in an airtight tin
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
It’s the hidden ingredient that’s the surprise. Mashed potato, often used in potato scones but even better in these small cakes – giving them a soft moist texture.
After the football cakes we felt we needed a very girly alternative – and these really fit the bill. The cakes are pretty and delicate. Inside each is a hidden strawberry to bite into...
The texture of these is not like anything else. They are very short and buttery, and seem to just melt in the mouth. We like them filled with morello cherry jam because by contrast it’s not too sweet.
Most Popular recipes
Barbecue recipes: burgers, kebabs and the rest
Win an Induction Hob from Argos
27 Jul 2014 18:14
29 Jul 2014 10:29
|Food and travel||
Short break ideas
13 Jul 2014 08:31
29 Jul 2014 04:09
|Can Anyone Help?||
29 Jul 2014 04:15
17 Jul 2014 16:38
1lb loaf tin liners.
29 Jul 2014 18:15
03 Jul 2014 09:37