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Orange and chocolate chip fairy cakes with orange glaze recipe

Orange and chocolate chip fairy cakes with orange glaze recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Fairy cakes

I like experimenting with different flavours for fairy cakes to see which works - this one has gone down a treat. I've been told it tastes like 'Jaffa cakes'! Made using my Kenwood® Mixer- it saves so much time. I've had these mixed and baked within the hour!

West Midlands, England, UK

6 people made this

IngredientsMakes: 24 fairy cakes

  • Cupcakes
  • 225g Flora Buttery®, at room temp
  • 225g golden caster sugar
  • 4 large eggs, at room temp
  • grated zest of 2 large oranges
  • 225g self-raising flour
  • 1 to 2 teaspoons vanilla bean extract (optional)
  • 100 to 200g dark chocolate chips
  • icing sugar as needed
  • Orange glaze
  • juice of 2 large oranges, sieved
  • icing sugar to taste

MethodPrep:20min ›Cook:16min ›Ready in:36min

  1. Preheat oven to 180 C / Gas 4. Arrange oven shelf just above centre of oven. Line 2 12-hole fairy cake trays with fairy cake paper cases.
  2. Place Kenwood® mixer bowl on scales, tare the scales and measure in the margarine and sugar into the bowl. Place bowl back on stand mixer; start on minimum speed using the 'K' beater attachment, then increase to speed 2, beat until light & fluffy, scraping down the sides a few times.
  3. Add eggs one at a time beating on speed 3 until well mixed in (you may want to use the splash guard at this stage), if mixture looks like curdling add a teaspoon or so of flour at the same time.
  4. Take mixer bowl off the stand and mix in orange zest. Sift in flour and mix until smooth. Stir in vanilla extract (if using) and chocolate chips. The mixture should be smooth with a dropping consistency - add a few drops of orange juice if needed.
  5. Divide the mixture evenly between paper fairy cases, filling them about 3/4 full.
  6. Before putting tins in oven, tap tin gently on the counter; rotate tin and tap once on all 4 sides - this helps to expel any air bubbles and also help to level off the tops.
  7. Bake in preheated oven (one tray at a time) for about 16-18 minutes or until a skewer inserted into one of the fairy cakes comes out clean.
  8. Whilst fairy cakes are baking, place orange juice in a small pan; add icing sugar as needed to achieve a sweet tangy flavour. Bring to the boil and boil rapidly for a few minutes until nice and syrupy.
  9. When fairy cakes are done, remove from oven. Use a skewer to pierce the fairy cakes all over with lots of tiny holes; brush generously with the orange glaze whilst still warm. Place tin on wire rack to cool in tins. Gently remove fairy cakes and leave on wire racks until completely cooled. Store in an airtight container.

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Orange Snowballs

You know my love of all things citrus – especially lemons and oranges. This brings me to these Orange Snowball cookies – a delicious bite size cookie with bright orange flavor. Orange zest in the dough and on the sugar coating really carry that orange citrus flavor throughout. So, so good! I love to bake and gift an assortment of cookies, including citrus cookies during the holidays. Of all the cookies I bake during the holidays, this is a family favorite. The bright burst of orange is truly delightful and addictive.

In a stand alone mixer fitted with a paddle attachment, beat unsalted butter on high speed for about a minute. Add sifted powdered sugar and beat on low until all the sugar has been incorporated. Then scrape down the sides and beat at a higher speed until creamy and smooth. Add the orange zest and orange juice and beat until combined.
Tip: Always zest citrus first before juicing. Zest citrus with the microplane upside down over the fruit. Not only will you collect the zest in the microplane, but you can see where you’re zesting and avoid the white bitter pith. I zest three oranges for this recipe and divided the zest – 1 Tablespoon for the dough, 1/2 teaspoon for the glaze and the remainder for the orange sugar coating.

With the mixer on low, gradually add the flour and mix just until incorporated. Don’t over mix. Dump dough onto a plastic wrap and chill for at least an hour to solidify the butter. I like to just chill overnight.
Tip: When baking multiple types of cookies, I like to make all the dough the day before and bake the next day.

When ready to bake, preheat oven to 325°F and line two baking sheets with parchment paper. Set aside.

Make the glaze: in a small bowl combine powdered sugar, milk, almond extract and 1/2 teaspoon orange zest in a bowl. Whisk until smooth. Make the orange sugar: in another small bowl, combine remaining orange zest with granulated sugar and use a fork to cut the zest into the sugar. Set both aside.
Note: Glaze should be thick enough to make a ribbon that easily drips off the spoon, without being runny like syrup.

Shape dough into 1-inch balls and roll them in orange sugar. Bake for 14-15 minutes or until bottoms are light brown.

Once the snowballs come out of the oven, roll them in the orange sugar again and transfer to a wire rack to completely cool. Drizzle a little orange glaze over them and allow them to cool completely. Makes about 40 cookies, depending on how much dough you scoop.

You could freeze the dough up to three weeks, thaw in the refrigerator overnight, then roll and bake accordingly. You could also roll them out and flash freeze the snowballs on a baking sheet. Then transfer to a freezer safe bag and pull them out as you wish to enjoy them. Once baked, store in an airtight container for a week.

This recipe was adapted from an old Better Homes & Garden 2000 magazine clipping.

  • 125g (4oz) butter, softened125g (4oz) caster sugar
  • 1 medium egg
  • Zested rind of 1 orange
  • 250g (8oz) plain flour
  • For the glaze:
  • 175g (6oz) icing sugar
  • 3tbsp orange juice

Set the oven to 180°C gas mark 4.

In a bowl, cream together butter and sugar until light and fluffy. Beat in the egg and orange rind and then mix in the flour to form a firm dough.

Take 60g (2oz) pieces and roll out each to 35.5cm (14in) long, then twist together. Cut twisted length into 4 pieces and place on a baking sheet. Repeat until all of the dough has been used. Chill in the fridge for 30 mins.

Cook the twists in the centre of the oven for 15-20 mins, until the edges are just starting to brown.

To make the glaze: Sift the icing sugar into a bowl and mix in the orange juice. Remove the twists from the oven and immediately brush the glaze over each one. Leave to cool and set.

How many great cakes can you think of that aren't made with flour, baking powder, or even dairy products? Those are the limitations on bakers for Passover meals for those who follow the dietary laws of this holiday, which this year begins March 27 and ends April 4.

There are many options for Passover desserts, from macaroons to fruit tarts to fruit salads and other fruit desserts and luscious non-dairy sorbets, but if you have your heart set on making a cake, know that the challenges are great. That doesn't mean you don't have any options, though. Eggs can be used so there are sponge cakes rich with egg, flourless chocolate cakes, and cakes made with matzo cake meal for leavening.

Baking without wheat flour can be challenging. It's a different challenge than simply baking something that's gluten-free, as using kosher-for-Passover matzo&mdashrather than flour or gluten-free flours&mdashaffects the flavor, density, and appearance of cakes. Matzo meal cannot be substituted for wheat flour one for one&mdashthat's why we have developed these special Passover cake recipes.

Chocolate is popular for Passover cakes not only in flourless cakes because it's a popular flavor, and also because its sweet flavor nicely masks the taste of matzo. Matzo and matzo meal products are made with flour and water mixed together and allowed to sit for less than 18 minutes before cooking. During Passover matzo flour or meal takes the place of regular wheat flour because all foods that are fermented or leavened are prohibited. Margarine is used in place of butter in some Passover cake recipes for both greasing the cake tin and in the actual cake.

If you love baking you'll want to try our apple cakes, chocolate cakes, and almond cake recipes for your Seder. Trust us, no one will miss the flour!

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Let them eat cake—and let us help you find the best cake recipes and frosting recipes! With our how-to dessert videos for carrot cakes, chocolate cakes and tres leches cakes, we’ve got every occasion covered. We have reveal cakes for baby showers, poke cakes for color-themed parties, and even upside-down cakes. Don't think we've forgotten rainbow cakes or cake recipes for the fruit lovers, either. We've been sure to include plenty of cake recipes with fruit, like strawberry cakes and lemon cakes.

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How do you make a Chocolate Orange Cake?

This layer cake is surprisingly simple to make, a basic chocolate orange sponge cake and chocolate orange buttercream, a bit of tweaking and some pretty decoration and taa daa! Chocolate orange heaven right there.

Start by greasing and lining your cake tins very well (a good dose of butter to stop them from sticking!)

Next, start to make your cake batter by taking your butter and sugar until fluffy.

Add the eggs, cocoa, flour, melted chocolate and orange extract.

Spoon evenly between your buttered cake tins.

Smooth them out using a spatula or the back of a spoon.

I tend to smooth them almost to a slight dip in the middle, so that when they rise they don’t get a big peak in the middle.

Then bake until the orange chocolate cakes are just pulling away from the edges of the tin and springy to the touch.

  • Fresh orange juice 3 tablespoons
  • ¼ teaspoon baking soda
  • 175 grams all-purpose flour
  • 200 grams castor sugar
  • 115 grams salted butter, room temperature
  • 2 eggs
  • ½ cup buttermilk
  • Zest of 3 big oranges
  • Few drops of orange food color (optional)
  • For the Orange Glaze:
  • 50 ml fresh orange juice
  • 25 grams castor sugar

In a bowl, combine the flour and baking soda together, mix well and set aside

In another bowl, combine the butter, orange zest and sugar together. Beat well until light and fluffy. Add the eggs and orange juice beat well

Add the orange color (optional) and buttermilk. Mix well. You may notice a slight curdling at this time, do not panic

Fold in the flour mixture and it will get to normal.

To make this cake in a 7-inch bundt pan, grease the bundt pan thoroughly with unsalted butter and dust with flour. Pour the batter in the bundt pan and bake this cake in a preheated oven at 180 degrees C for an hour or until an inserted skewer comes out clean

While the cake is in the oven, prepare the glaze. Combine 50 ml of fresh orange juice with 25 grams of castor sugar. Mix well and set aside

Almond Orange Streusel Cake

This is the best streusel cake I've ever eaten. The flavor combination is just delicious. It's easy to make and makes a delightful addition to any breakfast, brunch, church or office potluck gathering.

Course Breakfast, Brunch, Snack

Keyword breakfast cake, coffee cake, streusel cake


  • Streusel Topping
  • 1 cup light brown sugar, firmly packed
  • 1 tsp grated orange zest
  • 1 cup sliced almonds
  • ¼ cup all-purpose flour
  • 3 Tbsp unsalted butter, melted
  • Streusel Cake
  • 1 stick butter, softened at room temperature
  • ½ cup granulated sugar
  • 3 large eggs
  • 1 tsp grated orange zest
  • ½ tsp vanilla extract
  • ½ tsp almond emulsion (optional)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ⅔ cup orange juice, pulp free
  • Glaze
  • 1 cup powdered sugar (Confectioner's)
  • 5 tsps orange juice, pulp free
  • ¼ tsp orange zest (optional)
  • 1 splash Grand Marnier (optional)


Preheat oven to 350°F. Grease & flour a 9 or 10 inch tube or bundt pan. Set aside.

Prepare the Streusel In a medium bowl, use a spatula or spoon to mix together the light brown sugar and orange zest. Add the flour and almonds and toss to coat. Stir in the melted butter and toss until you have an even crumble topping. Set aside.

Cake Batter In a separate mixing bowl, combine the dry ingredients – flour, baking powder and baking soda. Set aside.

In a large bowl using an electric mixer on medium speed, beat together butter and sugar until fluffy. Add eggs, one at a time, beating over low speed just until combined. Add the orange zest, vanilla extract, almond emulsion and mix to combine.

With the mixer on low speed, alternate adding the flour mixture and orange juice to the egg mixture, starting and ending with flour. Mix only to combine. Don't over mix batter.

Assembling the Cake Spoon half the batter into the prepared tube or bundt pan. Using a spatula, spread it evenly. Sprinkle half of the streusel crumb mixture. Top with remaining batter and streusel topping.

Tap the pan a few times on the counter or table to remove any air bubbles. Bake for 30-35 minutes until toothpick inserted in the center comes out clean. Transfer pan to cooling rack to cool.

Making the Glaze In a Pyrex measuring cup, stir together the powdered sugar, orange juice, orange zest and splash of Grand Marnier until smooth.

Turn the cake out onto a serving plate, placing it streusel side up. Drizzle with the glaze.

Preheat the oven to 210C/400F/Gas 6. Lightly butter two baking trays.

Sift the flour into a bowl. Rub in the butter using your hands until the mixture resembles fine breadcrumbs. Stir in the sugar, chocolate drops and orange zest.

In a measuring jug, mix the milk with the juice of one orange. Add to the flour mixture gradually until the dough just comes together. You may not need all the liquid. Be careful not to overwork the scone dough.

Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm/2-2½in cutter.

Transfer the scones to the buttered baking trays, brush the tops with milk and bake in the centre of the oven for 10-12 minutes, or until risen and golden-brown.

Remove from the oven and cool on wire rack. Serve with clotted cream and satsumas.

Orange and chocolate chip fairy cakes with orange glaze recipe - Recipes

Fairy cakes (this batter makes between 12-16)

100g Plain Flour
100g Butter or margerine
100g Caster Sugar
2 eggs
Pinch of Salt

First things first, pop the oven on to gas mark 4 and weigh out all of your ingredients. (An apron's probably a good idea too if you're as messy as me. )

After weighing out your ingredients cream the sugar and the butter together in a big bowl. I do this using an electric hand whisk!
Make sure you cream the butter and the sugar for a long time! This is essential for light and fluffy cakes.
You will know when the butter and sugar is creamed enough as the colour will go from a bright yellow to a much paler, creamier yellow. The mixture will also be extremely soft to the touch!

Once the butter and sugar has been creamed whisk up your two eggs. Slowly add a little bit of the whisked egg mixture to your butter and sugar, whisking thoroughly in between each addition!
Again make sure it is thoroughly whisked before adding more.

(Note: if the mixture curdles during the egg process - in other words it looks like it is all beginning to separate, don't panic! As soon as you add a little flour the mixture will re-combine)

Once all of the egg is mixed in, sift the flour and the pinch of salt into the bowl. (That's right all at once!)
Lightly stir (or fold) the flour into the mixture until it is all combined!

They are now ready for the oven. They will take roughly 20-25mins. Make sure you check on them often and once they have gone a nice golden colour, poke a knife or metal skewer into one of the cakes. If it comes back clean they are ready!

Watch the video: Πορτοκάλι γλυκό (July 2022).


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