Celebrating 100 years of the AGA cooker, these delicious cup cakes are flavoured with orange zest and cardamom - a spice used in Swedish sweet dishes and ‘a nod’ toward the country of the invention of the AGA. These cupcake centres are filled with marmalade and topped with a delightful orange buttercream.
1 x 12 hole muffin tin, lined with 12 silver cake cases
120g butter, softened
120g caster sugar
2 large free range eggs, beaten
120g self-raising flour
1½ tsp ground cardamom (or finely crush the seeds from 10 green cardamom pods)
Finely grated zest of 1 orange
75g chunky marmalade
150g butter, softened
300g icing sugar, sieved
Finely grated zest of 1 small orange
1 tbsp orange juice
AGA100 rice paper toppers
- Beat the butter and caster sugar together until well combined and light in colour. Gradually add the beaten egg, adding a little flour at the end to avoid curdling.
- Mix the remaining flour with the cardamom and orange zest and fold into the creamed mixture.
- Divide the creamed cake mixture between the 12 muffin cake cases, (38-39g mixture for each case).
- Baking Oven: Place the muffin tin onto the oven grid shelf, placed on the fourth runner down in the baking oven and cook for 15-18 minutes until risen and golden.
- Remove from the oven and cool on a wire cake rack, or use the large AGA grill rack.
- When the cakes are cold, use a 15mm piping tube to make a hole in the centre of each cake – alternatively you could use a small teaspoon or melon baller.
- Weigh the marmalade into a small basin and loosen with a fork so it will be easier to use. Place the marmalade into the centre of each cake.
- Make up the buttercream by beating together the softened butter, icing sugar and orange zest until smooth, add the orange juice and beat this in. Place into a piping bag and decorate each cake.
- Serve on the Portmeirion for AGA White Baking Tray.
Conventional AGA cooking: Bake at 180°C, fan oven 160°C for 15-18 minutes until risen and golden.
Many thanks to Dawn Roads for this delicious recipe.