I know my metamorphosis into a British person has by now been fully complete. Why? I queue, I say ‘excuse me’, ‘sorry’ and ‘oh dear’ all the time – and I constantly talk about the weather.
Well the latter can be excused, considering that it’s been raining non stop for the past 48 hours! Proper rain, proper cold autumn rain. Seriously, I feel like living in an eternal October. It’s horrible, saddening and plain bad for your mood!
But it has one good thing: it’s cool enough to turn the oven on without melting in August. Yipee!
My oven becomes my ally in the fight against weather-related moodiness. Together we create the loveliest cakes, sweet smelling cinnamon crumbles, deep flavoured chocolate brownies and, this time around, tangy orange drizzle teacakes.
I’ve always been a fan of simple lemon and orange cakes. The flavours blend in perfectly with a sweet buttery cake and, topped with a tangy icing, they have the ability to properly excite your tastebuds: sweet, sour, buttery, rich, moist – heaven.
These cakes are extremely moist and their texture is pretty dense. You may think they’re not fully baked when you cut them in half, but as long as there are no runny dough spots left, it is actually done.
Make sure to eat them on the day they’re made – so they still have their crispiness outside. Shouldn’t be a problem: I took a batch of these over to a friends’ brunch and they were gone within minutes. ★
Orange Drizzle Teacakes
Makes about 12
130g butter at room temperature
4 small oranges
1 packet orange peel for baking (alternatively use the grated peel of 1 washed orange)
2 + 1/2 tsp baking powder
2 tbsp honey
2 tsp ginger powder
Preheat the oven to 180° celsius.
Beat the butter and the sugar until creamy. Add the eggs and keep on beating for a minute.
Press the oranges, set aside 4 tbsp of the juice for the icing. Now add the remaining juice to the butter mix.
Add the flour, baking poweder, orange peel, honey and ginger and mix well.
Divide the liquid batter between about 12 cupcake moulds (fill them each to the brim, since they won’t rise much). Bake for 30 minutes or until nicely golden brown on top and a toothpick inserted comes out clean.
Let the cakes cool down before you ice them.
For the icing: mix icing sugar with the 4 tbsp orange juice. Keep on adding icing sugar until you get a dense mix, then spread over the cool cakes and sprinkle with orange peel