• 113 g unsalted butter (½ cup / 1 stick), at room temperature
• 50 g granulated sugar (¼ cup)
• Grated zest and juice of 1 large orange
• 204 g all-purpose flour (1½ cups)
• 5 ml baking powder (1 teaspoon)
• 2 ml ground ginger (½ teaspoon)
• 2 extra-large eggs, beaten

Instructions

1. Preheat your oven to 190°C (375°F). Lightly butter mini-muffin tins or small tartlet pans.
2. Cream the butter, sugar, and orange zest together until light and fluffy.
3. Sift the flour, baking powder, and ground ginger into a separate bowl.
4. Beat the eggs in another bowl.
5. Combine: Alternately add the flour mixture and beaten eggs to the creamed butter mixture, mixing gently after each addition.
6. Add juice: Stir in the orange juice until the batter is smooth.
7. Fill the prepared mini-muffin tins about ¾ full with the batter.
8. Bake for 15 minutes, or until the cakes are golden and spring back when lightly touched.
9. Cool in the pans for a few minutes, then transfer to a wire rack to cool completely.

Serving SuggestionsThese little cakes are wonderful served plain, dusted with powdered sugar, or with a simple orange glaze. For a special touch, pipe a small dollop of vanilla ice cream or whipped cream into the center (once cooled) and garnish with a sprig of fresh mint.They also pair beautifully with afternoon tea or after-dinner coffee.StorageStore in an airtight container at room temperature for up to 3 days, or freeze (unfrosted) for up to 1 month.These dainty Orange Gobbet Cakes prove that sometimes the smallest bites deliver the biggest flavor. Simple, elegant, and irresistibly citrusy!Enjoy! Let us know how you serve yours.Recipe adapted and updated by YaDa Chef. For personal chef services or catering inquiries in South Florida, call 954-367-9232 or email info@yadachef.com.