Preparation time: 10 mins
Cooking time: 12 mins
Makes 12 cakes

Melted butter, for greasing
125g butter, at room temperature
½ cup caster sugar
Finely grated rind of 1
orange and 2 Tbsp juice
2 eggs
1 cup self-raising flour
2 tsp orange blossom
water or 1 tsp orange essence
1 cup icing
Icing flowers, for decoration

1 Preheat oven to 180°C. Brush 12 x ¹/³-cup capacity metal moulds with melted butter. Put a collar of baking paper around each mould. The collar should stand 2cm higher than the mould height. Secure collars with string and put moulds on an oven tray.

2 Beat butter, sugar, orange rind, juice, eggs, flour and orange blossom water in the bowl of an electric mixer for 2-3 minutes or until creamy.

3 Spoon batter into prepared moulds and bake for 10-12 minutes or until cakes bounce back when pressed. Stand cakes for 5 minutes, then turn out onto a wire rack to cool.

4 When cakes are cold, ice with icing. Stand the cakes for 5 minutes before decorating with an icing flower or other decoration. 

Photos by Chris L Jones