I tend to make things just because I have leftover ingredients I don't want to go to waste. I.e. extra mascarpone: chocolate mousse... golden syrup: caramel dumplings...and for orange flower water: mini tea cakes.
The recipe is extremely simple and tastes slightly of almonds which complement the flavor of the cake wonderfully. They're bite sized- so watch how many you eat!
110g butter, softened
1 tablespoon orange flower water
110g caster sugar
150g self raising flour
30g ground almonds
-for the icing
40g icing sugar
1 tablespoon water
1 teaspoon orange flower water
Preheat oven to 180C.
Grease a mini teacake mould.
Cream the butter and the sugar with the orange flower water.
Add the eggs one at a time- don't panic if the mixture curdles.
Sift the flour and mix with the ground almonds in a small bowl.
Add half the flour mixture to the cake batter and mix well.
Add half the milk and stir thoroughly.
Repeat the last two steps.
With a teaspoon, pour two teaspoons of batter into each mould.
Bake for 25 minutes. Allow to cool in pan for 10 minutes before removing to cool completely.
Mix the sifted icing sugar with the water and orange flower water and drizzle over the cakes.