Mini Orange Butter Cakes with Rhubarb Compote
Just a hint of orange adds subtle flavour to these buttery little cakes.
Servings: 8
Ingredients:
| 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% |
-
3/4 cup (175 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
1 tsp (5 mL) finely grated orange rind
1 tsp (5 mL) vanilla
1-1/2 cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
3/4 cup (175 mL) milk
Compote:
3 cups (750 mL) chopped fresh or thawed rhubarb
1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) orange juice
Whipped 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 sa< 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 sa< 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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »