Just a hint of orange adds subtle flavour to these buttery little cakes.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2008
MethodCompote: 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).
Nutritional facts Per serving: about
- Sodium 297 mg
- Protein 5 g
- Calories 428.0
- Total fat 19 g
- Cholesterol 94 mg
- Saturated fat 12 g
- Total carbohydrate 60 g
- Iron 10.0
- Folate 27.0
- Calcium 10.0
- Vitamin A 18.0
- Vitamin C 12.0