Glammed up with honey and orange rind, these moist cakes complete any meal.
- Preheat oven to 180C. Brush six 250ml (1-cup) capacity dariole or pudding moulds with melted butter to grease. Place on a baking tray.
- Combine the cake mix, hazelnut meal and orange rind in a bowl. Add the eggs, butter, milk and orange juice. Use an electric beater to beat until smooth.
- Divide the egg mixture among the moulds. Bake for 40 minutes or until a skewer inserted into the centres comes out clean. Set aside for 5 minutes to cool before turning onto serving plates.
- Meanwhile, use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel the rind from the orange. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips).
- Melt the honey in a saucepan over low heat. Drizzle over the cakes. Top with orange rind and serve with yoghurt.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set