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The Recipe
Ingredients:
(Approximate non-metric equivalents are given in the video above)- 175g soft butter
- 175g Self-raising flour
- 175g Caster sugar
- 3 Large eggs - (ideally that have been allowed to warm to room temperature*)
- 1 Lemon
- 1 Orange
- 2 tablespoons icing (powdered) sugar
- 1 Teaspoon Baking Powder
Method:
Using a citrus zester or a grater, remove the zest (outer rind) from the orange and lemon and set aside.Squeeze the juice from the lemon and also from half the orange - set aside.
Preheat your oven to 180C (approximately 350F or Gas Mark 4)
Put the flour, butter, caster sugar, eggs, baking powder and grated zest in a large bowl. Mix thoroughly until completely smooth.
Spoon the mixture into muffin cases in a muffin tin. Bake in the oven for 15 minutes.
While the cakes are baking, stir the icing sugar into the squeezed juice - spoon this mixture over the tops of the cakes as soon as they come out of the oven - before they cool.
Allowing the eggs to warm to room temperature
If you allow the eggs to warm to room temperature - just by taking them out of the fridge a few hours before use - it should result in a better 'rise' - and therefore a lighter, more fluffy-textured cake.
