Orange & Cardamom cakes with cream cheese icing
375g butter
2 ¼ cups caster sugar
6 oranges
6 eggs
375g self-raising flour
6 teaspoons ground cardamom
Cream Cheese Icing
180g pure icing sugar
180g cream cheese
90g butter
- Preheat oven to 190°C. Place cupcake cases into each hole in the muffin tins.
- Cut butter into small cubes and place into food processor. Add sugar and run food processor for 1 minute
- Grate zest from oranges and place in medium mixing bowl. Juice oranges and add juice to zest in the bowl.
- Crack eggs into the same bowl and lightly whisk to combine.
- Sift flour and ground cardamom into another medium mixing bowl.
- With food processor running and working quickly, add one third of egg and orange juice mixture, then add one-third of sifted flour.
- Immediately add another one-third of the egg mixture and another one-third of the flour, then the remaining egg mixture and flour and process until smooth and creamy.
- Spoon the batter evenly into the prepared muffin tin, filling each hole about two-thirds full.
- Bake for 15 minutes or until cooked. Test to see if they are cooked with a skewer or a knife. If it comes out clean, the cakes are done.
Cream cheese Icing
- Wash and dry food processor bowl. Place a sieve over the top. Tip icing sugar into sieve and using a spoon push the icing sugar through.
- Cut cream cheese into small cubes, then tip into the food processor, along with the butter, and process until smooth and creamy.
- Remove the cakes from the oven. Allow them to cool for 1 minute in the tin, then turn the tin upside-down and bang the bottom of the tray to release the cakes.
- Place cakes right side up on cooling rack until completely cooled.
- When cakes are completely cooled, use a spatula or knife to spread a little icing on top of each cake.
- Serve