Orange Blossom and Hazelnut Cakes

24 May

Warm sunny days like these call for a lighter cake, something delicately flavoured. These orange blossom and hazelnut fairy cakes taste like a stroll through the orange-tree-shaded streets of Seville – with all the sunshine baked in.

Cream together 6oz of butter and 6oz caster sugar then beat in 3 eggs. Gently fold in 3oz of ground hazelnuts and 3oz of self-raising flour. Spoon into fairy cake cases in a fairy cake tin. Cook for 15 minutes at gas mark 4 /180 degrees or until light golden brown on top and springy to the touch. While the cakes cook make the orange blossom drizzle. Mix 2oz of caster sugar with a couple of drops of orange blossom water and a tablespoon of orange juice. Spoon the drizzle over the top of the cakes straight from the oven. Top with orange zest.

Enjoy in a pretty dress in the sun, or if the traditional English Summer rain falls, eat with a cup of tea whilst planning trips to sunnier climes.



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