Blood Orange & Poppyseed Mini Bundt Sherbet Cakes
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 20 minutes
- 600g/21.2ozs. blood oranges
- 1.5 cups caster or superfine sugar
- 125g/4ozs. butter, softened
- 4 eggs, at room temperature
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/4 cup poppyseeds
For icing
- 1.5 cups icing or confectioner's sugar, sifted
- 3 tablespoons blood orange juice or enough to make a drippable icing
Step 1 - Butter a tray of mini bundt molds and preheat oven to 180C/350F. Finely grate 3 tablespoons of the orange zest from the oranges and juice them to make 3/4 cup of blood orange juice.
Step 2 - Beat the sugar and butter together until pale and fluffy. Add the eggs one at a time mixing well until well combined. Fold in the flour, baking powder and poppyseeds in two batches alternating with the zest and juice.
Step 3 - Spoon into a piping bag and pipe into the molds. Bake for 20 minutes or until done.
Step 4 - Mix the icing sugar with the blood orange juice. Dip the top of the cakes into the icing and allow to drip down the sides.