Ginger and orange mini Bundt cakes

These light little sponges have a moist crumb and zesty flavour.

Makes 12 • Ready in 1hr 10mins, plus standing and cooling

for the candied orange zest 1 orange

160g caster sugar for the cake mixture

250g unsalted butter, plus extra for greasing 250g light brown soft sugar 150g golden syrup

325ml full-fat milk

360g plain flour

2tsp ground ginger

2tsp ground cinnamon

2tsp bicarbonate of soda

2 eggs for the icing

200g icing sugar, sifted a few drops of orange essence (optional) edible gold leaf (optional), to decorate you will need

2 x 6-hole Bundtlette trays, buttered

1 For the candied zest, peel the zest from the orange in long strips, then use a sharp knife to cut it into thin strips. Put the zest in a small bowl and cover with boiling water. leave to stand for 30mins before draining.

2 Heat 60ml water in a small pan and add 120g of the caster sugar. simmer until the sugar dissolves, then add the orange zest. simmer for a further 10mins, then use a slotted spoon to remove the zest. spread the zest out on a baking tray and toss with the remaining caster sugar. set aside.

3 For the cake, heat the oven to 180C/ Gas Mark 4. Put the butter, sugar and golden syrup in a pan, and melt over a medium-low heat. once melted, remove the pan from the heat and stir in the milk. set aside until lukewarm.

4 sift the flour with the spices and bicarbonate into a large bowl. Make a well in the centre, crack in the eggs and stir well. add the butter mixture gradually, stirring all the time until you have a smooth batter. ladle the batter into the buttered tins, leaving a 1.5cm gap at the top.

5 bake for 20-25mins, or until a skewer inserted into the cakes comes out clean. leave in the tins for 5mins before turning out onto a wire rack to cool completely.

6 For the icing, put the icing sugar in a bowl and add 2-4tbsp water, a little at a time, stirring as you go. Keep adding water until you have the consistency of double cream, then stir in the orange essence to taste, if using.

7 Drizzle the icing over the cakes and scatter over the candied zest. Decorate with pieces of gold leaf, if you like, to serve.