Thursday, 14 April 2011


250 gm unsalted butter
250 gm castor sugar
4 x 60 gram eggs
grated zest of 1 Navel orange - for the best zest
250 gm self-raising flour
100 ml freshly squeezed orange juice

For the icing..
250 gm icing sugar
50 ml orange juice

1. Preheat oven to 170°C. Grease a 22 cm springform cake tin and line with baking paper.
2. Cream the butter and sugar well, until it is very pale and thick - this will take 3 to 4 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. Add the flour and zest and beat well.
5. Slowly add the orange juice, mixing well until it is incorporated.
6. Pour the batter into the prepared cake tin.
7. Bake for 45 to 50 minutes or until an inserted skewer comes out clean. Leave in the cake tin for 10 minutes, then remove from the tin and leave to cool on a cake rack.
8. For the icing : Mix the orange juice into the icing sugar.
9. Ice the cooled cake and allow the icing to drizzle down the sides of the cake.
orange cake..
orange cake..

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