Friday, 14 June 2013
A very versatile Orange cake
5 oz (175g) butter
5 oz (175g) caster sugar
5 oz (175g) self raising flour (sieved)
Grated zest of 1 orange
Strained juice of ½ orange
Preheat the oven to 180°C, Mark 4, 350F. Line the base of a 20 cms /8 inch cake tin with non-stick baking paper. Cream the butter and sugar together until pale and fluffy. Beat the eggs and add a little at a time, adding a dessertspoonful of flour with each egg. Fold in the remaining flour, orange zest and orange juice. Put the mixture in the cake tin and bake for about 25 minutes until it starts to shrink from the sides and a cake skewer inserted into the centre comes away clean. Place on a wire rack for 10 minutes, then turn the cake out onto the rack and leave until cool.
To decorate : Orange slices, Icing sugar & Orange zest, Butterscotch pieces, Orange Butter Cream or Candid peel.
Grandma often decorated it Orange Butter cream filling just like I did with the Olympics Orange Cake for my gamesmaker team mates in 2012.
Use soft brown sugar instead of white caster sugar to make an Orange & Butterscotch Cake as I did for the Jubilee celebrations.
I hope you enjoy this versatile cake. Do you think it could be one of my 5 a day? 👍