Recipe of the Month

Blossom in May

Honey and Orange Cake


6oz(175g) butter or margarine

6 level tbsps honey

2 tbsps caster sugar

Finely grated zest of 2 oranges

3 eggs

8 oz (225g) plain flour, sieved

1 level tsp baking powder

1 tbsp orange juice

Preheat the oven to Mark 3, 325F, 160-170C. Cream the butter, honey and sugar. Add the orange zest. Beat in the eggs one at a time, adding a little flour with each egg. Fold in the remaining flour, baking powder and orange juice. Put into a lined 8 inch/20cm cake tin. Bake in a moderate oven for an hour. 

Meryl says :   This is a delicious cake which is perfect for  afternoon tea. Fill with butter cream, dust with icing sugar and sprinkle with crystallized peel or butterscotch chips. For an extra taste of indulgence, serve with luxury Clotted Cream!



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