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Orange Honey Yoghurt Cakes w Dark Chocolate Coats

Recipe by Vikki Leng

Indulge in a deliciously sweet orange, yoghurt and honey cake adorned with dark chocolate icing - it's the perfect pick-me-up!

  • Orange Honey Yoghurt Cakes:
  • 110g butter, melted
  • ½ cup brown sugar
  • 2-3 tbsp honey
  • ¾ cup thick yoghurt
  • 2 eggs, beaten lightly
  • Finely grated rind of 1 large orange
  • ¼ tsp bicarbonate of soda
  • Juice of 1 orange
  • 2 cups SR flour
  • Dark chocolate coats:
  • 1 ½ cups soft icing mixture
  • 2 tbsp cocoa
  • ½ tsp vanilla extract
  • 1 tsp soft butter or coconut oil
  • About 2 tbsp boiling water
  • 100g dark chocolate
  • To serve:
  • Fresh fruit such as slices of kiwi fruit, strawberries, peeled orange segments, grapes or mango
  • Fresh mint leaves
  1. Pre heat the oven to 190°C. Using a pastry brush, brush the insides of a 12 cup muffin pan with a little of the butter.
  2. Orange Honey Yoghurt Cakes: Using a wooden spoon or whisk, combine the butter with the brown sugar and honey. Beat in the yoghurt and eggs and then stir in the orange rind, Combine the bicarbonate of soda with a little of the orange juice and add to the cake mixture with the remaining orange juice. Fold in the flour taking care not to over mix.
  3. Divide the mixture between the 12 muffin pans and bake in the pre heated oven until risen, lightly browned and cooked through (the top of cakes should spring back when touched lightly), 18 – 20 mins.
  4. Chocolate Coats: Sift the icing sugar and cocoa into a small mixing bowl and add the butter. Mix in 1 tbsp of the water and the vanilla. Gradually mix in more water until you have a soft icing consistency. Cut a little of the tops off the cakes to provide a flat top.
  5. Ice the bottoms of the cakes with the chocolate icing and place on a cooling rack to allow excess icing to drip off. Melt the dark chocolate and spread a little over the chocolate iced tops of the cakes. Before the dark chocolate sets, top with small pieces of fresh fruit and add a small sprig of mint or mint leaves. Allow to set before serving.

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