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Mini Orange Pound Cake



220g Prima Cake Flour
½ tsp Baking Powder
240g Softened Butter
200g Caster Sugar
2 nos Whole Eggs
3 nos Egg Yolks
1 tsp Vanilla Essence
½ tsp Salt
3 tsp Grated Orange Zest (approx. 3 oranges)


113g Unsalted Butter (Softened)
250g Sifted Confectioner’s Sugar / Icing Sugar
½ tsp Vanilla Extract
3 – 5 tbsp Whipping Cream

Candied Orange Peel

100ml Water
100g Caster Sugar
1 no Orange (Peel only)


  1. Preheat oven to 180oC.
  2. Sift the flour and baking powder together. Set aside.
  3. Line a cupcake pan with cupcake paper liners.
  4. Cream the butter and sugar together until light and fluffy.
  5. In a separate bowl,lightly beat the eggs and yolks together and add the vanilla essence, salt and orange zest.
  6. Mix the egg mixture into the creamed butter sugar mixture.
  7. Slowly add sifted flour mixture until well mixed.
  8. Spoon the batter into cupcake paper liners.
  9. Bake at 180oC for about 15 – 20 minutes until the mini cakes are light golden brown.
  10. Remove from cupcake pan and set aside to cool.


  1. Beat the softened butter using a paddle attachment on medium speed for 3 minutes.
  2. Add the sifted confectioner’s sugar and stir on low until incorporated.
  3. Add in the vanilla extract and whipping cream. Beat on medium-high for 3 minutes, stopping to scrape the side of the bowl once or twice.

Candied Orange Peel

  1. Peel the orange peel using a peeler. Using a knife, cut as much pith off the peel as possible.
  2. Cut the orange peel into very thin slices. Set aside.
  3. Boil the water and sugar together until thick and bubbly.
  4. Add the orange peel. Cook for about 1 – 2 minutes or until slightly translucent and soft.
  5. Drain off the syrup and let the peel cool off.


  1. Pipe a small swirl on top of the cake, place a few curls of the candied orange peel on top of the swirl.
  2. Serve.
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