These mini naked cakes filled with sweet and tangy orange marmalade and garnished with fresh flowers are an elegant treat for a springtime brunch. They may look fancy, but they’re simple to make.
Ingredients
Pound Cake:
1 cup unsalted butter, room temperature
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
4 large eggs, room temperature
1 ½ teaspoons vanilla extract
Filling and Topping:
⅓ cup sweet orange marmalade
⅓ cup powdered sugar
1 ¼ teaspoons milk
edible flowers, for garnish (optional)
Instructions
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