Mini Orange Cake with Whipped Cream

Ingredients

• 180 g butter
• 180 g sugar
• 3 eggs
• 1 pinch salt
• 80 g poppy seed mix
• 350 g flour
• 2 tsp Baking powder
• 1 packet vanilla pudding powder
• 150 ml orange juice
• butter (for the molds)
• Flour (for the molds)
• 120 g orange marmalade

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat.

2. 2.

   Cream the butter with sugar, then gradually fold in eggs, a pinch of salt, and poppy seed mix. Mix flour with baking powder and pudding powder, then alternately stir into the butter mixture with orange juice. Fill greased and floured pudding molds (about 200 ml each) and bake in the preheated oven for 25-30 minutes; test with a skewer.

3. 3.

   Warm the orange marmalade slightly.

4. 4.

   Remove cakes from the oven, let cool, unmold, spread with marmalade, allow to cool further, then serve topped with whipped cream.