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Chocolate and Orange Fairy Cakes

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“Originally from Leith's Recipe of the Day but with a couple of adaptions. I like to use whole nut chocolate. These are recipes I've kept for years, used time and time again and then moved house. I lost them six years ago and found them recently. It's like finding old much-loved friends. I want them safe. Please computer, don't die!”
READY IN:
45mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 190°C.
  2. Line 2 muffin pans (12 hole) with paper cases.
  3. Cream butter and sugar until light and fluffy.
  4. Mix eggs together in a separate bowl and gradually beat into creamed mixture a little at a time, adding 1 tablespoon of flour if the mixture begins to curdle.
  5. Stir in chocolate and orange zest.
  6. Fold in flour, adding orange juice to bring mixture to a dropping consistency.
  7. Divide mixture between cases so each is two-thirds full.
  8. Bake in middle of oven for about 20 minutes or until the cakes are well risen, golden and feel spongy to fingertips.
  9. Cool on a wire rack.
  10. Make icing.
  11. Orange: Place icing sugar and orange zest in a bowl, add enough orange juice to mix to a fairly stiff consistency.
  12. Icing should hold a trail when dropped from a spoon but gradually find its own level.
  13. It needs little liquid.
  14. Chocolate: Melt chocolate and milk together.
  15. (I use a microwave oven for this- take care, chocolate burns easily.) Stir well to mix.
  16. Ice cakes with orange icing and swirl the chocolate on top.

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