- 120g softened butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 140g self-raising flour
- 120g golden caster sugar
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- ½ x 150ml pot natural yogurt
- zest 1 clementine
The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…
- 3 tbsp orange blossom water
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- icing sugar, to dust
Heat oven to 180C/160C fan/gas 4. Line 10 holes of a muffin tin with cases (or grease some individual cake moulds). Beat the butter, flour, sugar, baking powder, eggs, yogurt, zest and 2 tbsp orange blossom water in a large bowl with an electric whisk until lump-free. Spoon into the cases (or fill cake moulds three-quarters full), and bake for 18-22 mins until golden and risen – a skewer poked in should come out clean (check cake moulds after 15 mins).
Drizzle with remaining orange blossom water while warm, then cool. Dust with icing sugar to serve.