Wednesday, 12 May 2010

Butterfly Cakes

It’s 1970-something and I’m standing at a large white formica-topped kitchen table, the sun is shining, it’s a hot summer’s day and birds are pecking at the bread crusts out on the lawn. The sound of wood pigeons is occasionally interrupted by the sound of an inter-city train on its journey towards Euston as it zooms through the cutting at the far end of the garden. I’m happy helping my Grandma with the baking for Sunday tea, before my parents take me back home, after a week’s stay with her and Grandad.

I learned quite a lot about baking from Grandma. The recipes were loosely based on ones from either the Good Housekeeping Cookbook, or the Be-Ro book and butterfly cakes were always fun to make. The results were sometimes a bit messy and maybe overdecorated once Grandma let me loose on the silver balls, sugar flowers and jelly diamonds, but they were no less delicious.

I stood at my Grandma’s side, us both wearing pinnys, and me mostly covered in flour and icing sugar. Grandma must have been awfully patient as I made a mess of her kitchen, being creative!
These are not your usual butterfly cakes as they have orange added – that was Grandma’s idea, much, I might add, to my Dad’s disapproval. He doesn’t like orange in cakes, but I think it’s rather nice.
I haven’t made these for years, probably not since I was a child, but I was suddenly inspired to honour my Grandma by making them once again, much to the delight of my husband. This time I have refrained from using ostentatious edible frippery and kept them simple.

For the cake mixture
4oz butter, softened
4oz caster sugar
2 medium eggs, beaten
4oz self raising flour
1 tsp baking powder
grated zest of half an orange

For the butter icing
5oz butter, softened
10oz icing sugar
grated zest of half an orange
1 tblspn orange juice, freshly squeezed

Preheat the oven to 220C / 400F / Gas 6.
Line a 12 hole cake pan with paper cases.

Place butter and sugar into a bowl and beat together until pale and creamy. Add the beaten eggs a little at a time and keep beating until they’re all combined, then thoroughly mix in the grated orange zest.

Sift together the self raising flour and baking powder and gently fold into the butter and egg mixture, a little at a time.

Spoon the mixture into the paper cases, just over half way is good.
Place in the oven and bake for about 15-20 minutes until golden brown.
When the cakes are cooked, remove from the oven and transfer them to a wire rack to cool.

Meanwhile make the butter icing. Place the butter into a bowl and beat until creamy. Sift in the icing sugar and and mix until smooth, along with the orange juice and zest. Set aside.

When the cakes are completely cool, using a sharp knife, carefully slice off the top of each cake and set aside.

Spoon a good dollop of butter icing on the top of each cake.
Then take each cake top and cut in half and push the two halves into the icing of each cake to form butterfly wings.

Lastly, dust the cakes with icing sugar.


Simply Life said...

wow, those look wonderful!

Zia Elle said...

They look good!!
Nice your blog, see you :)

Abby said...

Edible frippery. Ha! Cute. And the cupcakes are gorgeously simple! I love orange in cake, too.

Related Posts with Thumbnails

A Delicious Cloud

:: Cuisine: Asian :: Cuisine: British :: Cuisine: Chinese :: Cuisine: Danish :: Cuisine: European :: Cuisine: Finnish :: Cuisine: French :: Cuisine: Greek :: Cuisine: Hungarian :: Cuisine: Icelandic :: Cuisine: Indian :: Cuisine: Italian :: Cuisine: Mediterranean :: Cuisine: Mexican :: Cuisine: Middle Eastern :: Cuisine: Moroccan :: Cuisine: North African :: Cuisine: Norwegian :: Cuisine: Oriental :: Cuisine: Scandinavian :: Cuisine: Swedish :: Cuisine: Thai "Spouse Specials" A Slice of Cherry Pie A Taste of the Unexpected Absolute Press Accompaniments Aiden Byrne Alan Coxon Alcoholic Drinks Ale-Gar Almond Ancient Greek Vinaigre Anjum Anand Apples Aromettes Ashbourne Asparagus Bacon. Baileys Real Food Company Bakewell Baking Barbecue Basil BBC Beans Bed and Breakfast Beef Beetroot Bere Marsh Farm Beverages Bill Granger Bill McCarrick Bipin's Masala Birthday Biscuits and Cookies Bish Muir Blackberries Blackberry Blagger's Banquet Blakeney Bolludagur Book Reviews Books Bramley Apple Week Bramley Apples Bread Breakfast Breckland Orchard Breton Breton Cake Brett Cohen Bristol Britain British British Pie Week British Sausage Week Brittany Brunch Brussels Sprouts Bun Day Buns Bursting Day Butternut Squash. C.J. Jackson Cafe Cakes Carrots Casseroles • Stews Celebrations Cheeky Spouse Cheese Cherries Cherry Chestnuts Chicken Chives Chocolate chocolate cake Chocolate Unwrapped Chocri Christmas Chutney Cider Claire Martinsen Clarissa Dickson Wright Cley Cley Smoke House Cley-next-the-Sea Cloudberries Cloudberry Coast Coffee Cold Remedy Comfort Food Competition Condiments Confectionery Conversions Cookbooks Cool Cuisine Côtes d'Armor Cotswold Legbar Crackers Cream Cripbreads Culture Curries Dairy Damian Allsop Danish Danyel Couet David Oliver Fine Foods David Thompson Derbyshire Desserts Distillery Douwe Egberts Douwe Egberts Aromettes Dressings and Marinades Drinks Easter Eating Out Edible Flowers Eggs Elderberries Elderberry Elderflowers Europe Events Farm Farmhouse Breakfast Week Fennel Festivals and Shows Fettouma Benikrane Finland Fish Fish at the Fox Fish Market Fishmonger Flapjacks Flavoured Bread Flavours and Spices® Flax Flax Farm Flowers Food By Alan Coxon Food from Many Greek Kitchens foodbyalancoxon.com Foodies Festival France Frugal Fruit Fudge Fudge Kitchen Gadgets Gaia's Kitchen Game ganache Gardening Gin Gingerbread Gordon Ramsay Great Glen Game Greece Green Books Hafod Cheese Henry Dimbleby Herbs Hertfordshire Historic Food Historic Food Range History Hodder and Stoughton Holkham Holkham Beach Honey How To I Love Curry Iceland In Print In the Media Ingredients Jam Jamie at Home Jamie Oliver John Vincent Jon Birchall Josceline Dimbleby Julia Parsons Julia Ponsonby Karen Nethercott Kent King's Walden Kitchen Garden Kitchen Garden Companion Kitchen Helper Kitchen Tips KoL Lactofree Lactose Intolerance Lahloo Tea Lamb Lanvollon Lavender Leftovers lemon Lemon Balm Lent Leon Leon Book 2 Naturally Fast Food Letchworth Food Festival 2010 Letchworth Garden City Letchworth Living Light Meals Linseed Local Producers London Loquats Love Farm Made in Great Britain Madhur Jaffrey Madhur Jaffrey's Ultimate Curry Bible Madsen Magazine Magog Muffins Main Course Mark Diacono Marsh Marsh Samphire MasterChef LIVE 2009 Matt Armendariz Meat Medieval Mediterranean Merchant Gourmet Mexico Milk Mint Moomins Cookbook Moroccan Cooking Muffins Murdoch Books MyBooks Nanna Rögnvaldardóttir National Chocolate Week National Curry Week Natoora New Holland Publishers News Nordic Norfolk Occasions Offley Hoo Oils On A Stick Open Farm Sunday Oregano Oysters Pancake Day Pancakes Paris Pasta Pastes Pastries Pastry Paul Wayne Gregory Peak District Peas Picnic Fayre Delicatessen Pie. Pies • Flans • Tarts Pilkington Farms Plums Pork Pies Pork. Potatoes Potty: Clarissa's One Pot Cookbook Poultry Pre-Prepared Foods Preserving and Pickling Press Product Reviews Products Puddings Quadrille Publishing Quickasteam Quince Quirk Books Rabbit Radio Radishes Radisson Blu Hotels Ramsay's Best Menus Ramsoms Rants Raspberries Raspberry Raw Food Raw Nibbles Read and Reviewed Ready Meals Real Food Festival 2008 Real Food Festival 2010 Recipes Every Man Should Know Relish Restaurants Reviews Reykjavik Rice • Grains • Pulses Risotto roasting Roman Vinaigre Rosemary Sage Salads Salmon Salt Marsh salted caramel Saltmarsh Sambocade Sami Malila Samphire Samphire Shop Sandwich Sauces Sausages Savoury Pancakes Scandinavian Scandinavian Cookbook Scandinavian Kitchen Sea Seafood Seeds SelfMadeHero Sereena; Alexa; Priya Kaul Serious Pig Shake Up Your Wake Up Shellfish Shopping Shrove Tuesday Simon and Schuster Sipsmith Skyr Sloe Wine Smoked Fish Smoked Haddock Snacking Salami Snacks Soup Special Offer Spices Spirits Sprengidagur Spring Taster Box Squash Squirrel St David's Day Stephanie Alexander Stocks Stories Strawberries Suffolk Summer Susan Russo Sweetmeats Tea teapigs Tesco Tessa Kiros Tests Thai Food The Artisan Food Trail The Artisan Smokehouse The Big Chocolate Tea Party The Big Yum The Billingsgate Market Cookbook The Chocolate Festival The Great Exhibition 2012 The Josceline Dimbleby Collection The Kitchen Trials The Pearl Fisher The Scandinavia Show The Three Sisters Indian Cookbook The Use-It-All Cookbook Thomasina Miers Three Counties Kitchen Three Counties Radio Thyme Tips Toastabags Tomatoes Total Greek Yogurt Tove Jansson Tracklements Traditions Travels Tried and Tasted Trina Hahnemann Twitter Two Fat Ladies Union Hand-Roasted Vegan Vegetables Vegetarian Vinegar Vodka Wahaca Wales Watercress Week Watercress. Weights and Measures West Whelks Whitstable Wild Food and Foraging Wild Garlic William Curley Willian Winter Warmers Wiveton Wiveton Hall Wiveton Hall Fruit Farm Writing Yogurt