Ingredients
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1 tablespoon poppyseeds
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2 tablespoons milk
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2 cups (300g) self-raising flour
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1 tablespoon grated orange rind
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1/2 cup (115g) caster sugar
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125g butter
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1/4 cup (90g) orange marmalade
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2 eggs
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1/4 cup (60ml) fresh orange juice
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250g cream cheese, at room temperature
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1 1/2 cups (230g) icing sugar
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2 tablespoons fresh lemon juice
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Cachous, to sprinkle
Method
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11Preheat oven to 180°C. Line 12 x 1/2 cup (125ml) muffin pans with paper cases. Soak 1 tablespoon poppyseeds in 2 tablespoons milk. Set aside. Place 2 cups (300g) self-raising flour, 1 tablespoon grated orange rind and 1/2 cup (115g) caster sugar in a bowl. Stir ingredients to combine.
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2Melt 125g butter and 1/4 cup (90g) orange marmalade in a saucepan over a medium heat. Stir into the flour mixture with 2 eggs, 1/4 cup (60ml) fresh orange juice and milk mixture until combined. Spoon into the cases. Bake for 15-20 minutes or until an inserted skewer comes out clean.
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3Use an electric beater to beat 250g cream cheese, at room temperature, and 1 1/2 cups (230g) icing sugar until soft. Beat in 2 tablespoons fresh lemon juice until light and fluffy. Place in the fridge for 1 hour or until the icing thickens. Spread over cool cakes and sprinkle with cachous.
Source: taste.com.au
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