Orange Top Knots Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Ingredients
| Butter | 3 Ounce, softened | |
| Caster sugar | 3 Ounce | |
| Egg | 1 | |
| Orange rind | 1 Teaspoon, finely grated | |
| Self-raising flour - 5 ounces | ||
| Orange juice | 1 Tablespoon | |
| Orange butter cream - made with 4 ounces icing sugar | ||
| Icing sugar - for sprinkling, to finish | ||
Directions
GETTING READY
1) Preheat oven to temperature of 400 degrees.
MAKING
2) In a bowl, put the sugar and butter and beat well together till the mixture is light and fluffy. Beat in the egg, a little at a time.
3) Add the orange rind, stir well, and then fold in the flour, alternately with the orange juice.
4) Between 12 paper bun cases, divide the mixture equally.
5) Bake in the preheated oven for 15 to 20 minutes, till golden in color and well risen.
6) Move the buns to a wire rack and leave to completely cool.
7) On the top of each cooled cake, cut a small circle. Pipe a whirl of butter cream in the circle. Replace the top.
8) If you want to freeze the cakes, flash freeze them till firm and then pack them in a rigid container (separate each layer with foil). Seal, label and store in the fridge.
SERVING
9) To serve without freezing, place the cakes on a serving plate and serve as a dessert or tea/coffee accompaniment. If using frozen cakes, first thaw them at room temperature for 2 hours and then serve. Sprinkle with icing sugar right before serving, if preferred.
1) Preheat oven to temperature of 400 degrees.
MAKING
2) In a bowl, put the sugar and butter and beat well together till the mixture is light and fluffy. Beat in the egg, a little at a time.
3) Add the orange rind, stir well, and then fold in the flour, alternately with the orange juice.
4) Between 12 paper bun cases, divide the mixture equally.
5) Bake in the preheated oven for 15 to 20 minutes, till golden in color and well risen.
6) Move the buns to a wire rack and leave to completely cool.
7) On the top of each cooled cake, cut a small circle. Pipe a whirl of butter cream in the circle. Replace the top.
8) If you want to freeze the cakes, flash freeze them till firm and then pack them in a rigid container (separate each layer with foil). Seal, label and store in the fridge.
SERVING
9) To serve without freezing, place the cakes on a serving plate and serve as a dessert or tea/coffee accompaniment. If using frozen cakes, first thaw them at room temperature for 2 hours and then serve. Sprinkle with icing sugar right before serving, if preferred.
Chef
