These delicious, lightly flavoured orange fairy cakes are quick to prepare and bake and make perfect weekend project for children or party treat. This recipe features in the 7th Edition of Jessie Lindsay and V.H. Mottram's 'Manual of Modern Cookery', 1943.
Original Recipe: 'Orange Cakes' (Book 6, 1943)
Speed: 25-30 mins. | Serves: 6 large, 10 small
For the cakes
57g sugar (caster sugar is best)
70g plain flour
¼ tsp. baking powder
'A little' grated orange rind (we used the rind of 1/2 a jaffa orange)
½ tbsp. orange juice (we used the juice of the orange we zested)
For the water icing
4 tbsp. icing sugar
Orange juice (we used the juice of the orange we zested)
1. Heat the oven to moderate (180° C / 350° F / Gas Mark 4) and line a shallow muffin tin with either 10 small paper cake cases or 6 medium cake cases.
2. Cream the fat and sugar well and add the egg slowly, beating well.
3. Sift in the flour and baking powder.
4. Add the grated rind and juice and mix well.
5. Half fill the cake cases.
6. Bake in a moderate oven for 10 - 15 minutes (smaller cakes will likely take 8-10 minutes; larger cakes will take 12-15 minutes. Our medium cakes took 12 minutes to cook in our standard fan oven).
7. Once ready, remove the cakes from the oven. When cooled, ice.
8. Prepare the icing by first boiling the orange juice in a small saucepan or milk pan and then adding just enough to the icing sugar to make a good coating consistency.
9. Pour a small amount of the icing over the top of each of the cakes while the icing is still warm.
10. To decorate, add angelica and orange rind to the top of the cakes.
Note: We couldn't get hold of angelica, so simply used zest.
Original Recipe for 'Orange Cakes'
'BOOK 6': Manual of Modern Cookery, 7th Edition (1943)
Authors: Jessie Lindsay & V.H. Mottram
Publisher: University of London Press Ltd. (War-Time Address: St. Hugh's School, Bickley, Kent, England, U.K.)