Ingredients
Orange blossom glacé icing
Method
1.Preheat oven to 180ºC/350ºF. Grease six-hole (¾-cup/180ml) mini fluted tube pan or texas muffin pan.
2.Beat butter, blossom water and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time (mixture will curdle). Stir in sifted flour, ground almonds and milk, in two batches.
3.Divide mixture into pan holes; bake about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
4.To make orange blossom glacé icing, sift icing sugar into small heatproof bowl; stir in butter, blossom water and enough of the boiling water to make a firm paste. Stir over small saucepan of simmering water until pourable.
5.Drizzle icing over cold cakes.
Store in an airtight container, at room temperature, for up to three days. Un-iced cakes can be frozen for up to one month. Orange blossom water is a concentrated flavouring made from orange blossoms; it is available from Middle Eastern food stores and some supermarkets and delicatessens. Citrus flavourings are very different and should not be substituted.
Note
