Mini Orange Butter Cakes with Rhubarb Compote
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 428 |
| pro | 5 g |
| total fat | 19 g |
| sat. fat | 12 g |
| carb | 60 g |
| fibre | 2 g |
| chol | 94 mg |
| sodium | 297 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 10 |
| vit A | 18 |
| vit C | 12 |
| folate | 27 |
Just a hint of orange adds subtle flavour to these buttery little cakes.
Ingredients
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 tsp finely grated orange rind
- 1 tsp vanilla
- 1-1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- Compote:
- 3 cups chopped fresh rhubarb or frozen rhubarb, (thawed)
- 1/2 cup granulated sugar
- 1/4 cup orange juice
- 1 cup whipping cream, (optional)
Preparation
Compote: In saucepan bring rhubarb, sugar and orange juice to boil over medium heat. Reduce heat to medium-low; simmer until tender, 15 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)
In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each. Beat in orange rind and vanilla.
In separate bowl, whisk flour, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spoon into greased and floured mini loaf pan with eight 3/4-cup (175 mL) moulds.
Bake in centre of 350°F( 180°C) oven for 20 to 25 minutes or until tester comes out clean. Let cool on rack for 10 minutes. Remove from pan; let cool completely. (Make-ahead: Wrap individually and store for up to 2 days or freeze in airtight container for up to 2 weeks.) Serve with compote, and whipped cream (if using).
In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each. Beat in orange rind and vanilla.
In separate bowl, whisk flour, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spoon into greased and floured mini loaf pan with eight 3/4-cup (175 mL) moulds.
Bake in centre of 350°F( 180°C) oven for 20 to 25 minutes or until tester comes out clean. Let cool on rack for 10 minutes. Remove from pan; let cool completely. (Make-ahead: Wrap individually and store for up to 2 days or freeze in airtight container for up to 2 weeks.) Serve with compote, and whipped cream (if using).
Source : Canadian Living Magazine: June 2008
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