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Butterfly cakes

With Simon Holst

These are decidedly old fashioned (they remind Alison of her mother's afternoon tea parties) but they're still good (and fun to make with children)!

For 12 cakes in large paper cups:
Cost per serving: $0.40
Time to prepare: 30 minutes


125g butter, softened
3/4 cup caster sugar
2 large eggs
rind of 1 orange, finely grated
1 cup standard (plain) flour
1 cup self raising flour
1/4 cup plus 2 Tbsp milk

To decorate:
whipped cream
raspberry or strawberry jam
fresh strawberries or raspberries, optional
Icing sugar


Heat oven to 170C (160C fanbake), with the rack just below the middle. Put pleated paper muffin baking cups in 12 medium sized muffin pans. Measure out all the cake ingredients before you start cooking.

Mix the softened (but not melted) butter and the sugar together in the food processor, until cream coloured. Add the finely grated orange rind and about 2 tablespoons of the measured plain flour, and process again.

Add one of the eggs and another tablespoon of flour and process until the mixture is smooth. Repeat with the second egg and another tablespoon of flour. Tip the remaining flour on top of the mixture in the food processor and pour 1/4 cup of milk over the flour. Process in bursts until the flour is incorporated, then add the extra milk and process briefly again. Do not overmix at any stage. Using two dessert spoons, spoon the mixture into the paper cases. Each case should be about three quarters full.

Bake for 15-20 minutes until cakes are golden brown, spring back when gently pressed, and a skewer in the middle comes out clean. When cool, cut the top off each cake carefully so the under-side of the part removed is cone-shaped, leaving a depression to fill with jam and vanilla flavoured whipped cream. Carefully cut each removed top in half and arrange the two pieces, with the just-cut edges facing down, in the cream, rather like butterfly wings. Add a small piece of strawberry or a raspberry if you like, and dust with icing sugar.

(TX: 6 September 2011)