Warm Orange Cake Cups

Warm Orange Cake Cups

Orange cake topped with candied peel and Baileys Original Ice Cream.


    Prep Time: 45 minutes
    Cook Time: 50 minutes


    Serves 4


    Individual ramekins





  • 1 orange
  • 65 grams butter, melted
  • ½ cup milk
  • 2 eggs, lightly beaten
  • ¾ cup self-raising flour, sifted
  • ½ cup raw caster sugar
  • ¼ cup almond meal

Candied Peel

  • Zest and juice of 2 oranges
  • ½ cup caster sugar

To finish:

  • 4 large scoops Baileys Original Ice Cream

Mix It Up

  1. Place orange in a saucepan and cover with water. Bring to the boil and simmer for 15 minutes. Drain off water. Return to saucepan and cover with water again. Bring to a boil and simmer for a further 15 minutes. Cool for 10 minutes or until able to handle.
  2. Preheat oven to 160C. Grease four oven proof serving cups (11cm diameter/375ml capacity) and place on a baking tray.
  3. Roughly chop the whole orange, making sure to discard any seeds. Place the chopped orange into a food processor and blend until smooth.
  4. Transfer orange to a mixing bowl then and add the butter, milk, eggs, flour, caster sugar and almond meal. Stir until well combined. Divide the batter evenly between the four cups.
  5. Bake for 45-50 minutes or until a skewer inserted into the center of a cake comes out clean.
  6. Meanwhile, make the candied peel by placing the juice and sugar into a small saucepan. Bring to a boil then add the zest and let boil for one minute. Remove zest and scatter on tray lined with baking paper. Set aside. Continue to boil the orange syrup for a further 3 minutes or until slightly thick. Let cool.
  7. To assemble, place ice cream scoops on warm cakes, top evenly with the candied peel and a drizzle of the orange syrup. Serve immediately.