Orange Blossom Cakes

• 90 g butter, softened
• 1 tsp orange blossom water
• 110 g caster sugar
• 2 None large eggs
• 150 g self-raising flour
• 30 g ground almonds
• 125 ml milk
• -1 None Orange Glace Icing
• 160 g icing sugar
• 15 g softened butter
• None None boiling water

1. Preheat oven to 180u0b0C/160u0b0C fan/gas 4. Grease 6-hole 180ml mini fluted tube pan or Texas muffin tin.
2. To make cakes, 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 2 batches.
3. Spoon mixture into muffin tin. Bake for 25 mins. Leave cakes to stand in tin for 5 mins before turning, top-side up, onto wire rack to cool.
4. To make glace icing, sift icing sugar into small heatproof bowl; stir in butter, blossom water and enough boiling water to make a firm paste. Set bowl over small saucepan of simmering water and stir icing until runny. Drizzle icing over cold cakes.

butter, orange blossom water, caster sugar, eggs, flour, ground almonds, milk, icing sugar, butter, boiling water

Taken from recipes-plus.com/api/v2.0/recipes/31788 (may not work)