Yesterday I made this simple yet tasty cake from the latest Spring edition of Donna Hay magazine. Once again I didn’t read the recipe properly, I think this pregnancy thing is screwing with my mind! I only saw the orange zest & not the orange rind so the orange flavouring was a little light, still tasted good though & very quick to throw together though reminder to self – check recipe first & put butter out to soften well before you need to beat it – I seem to forget this every single time I’m baking a cake.
15g unsalted butter, softened3/4 cup caster sugar
2 eggs, lightly beaten
1 ½ cups plain flour, sifted
1 ¼ teaspoons baking powder, sifted
1 tablespoon milk
2 tablespoons finely grated orange rind
4 tablespoons orange juice
1 tablespoon orange zest
1 ¼ cp icing sugar, sifted
2 tablespoons orange juice
Preheat oven to 170c. Place the butter & sugar in a bowl of an electric mixer & beat for 8-10 minutes or until light & creamy. Gradually add the eggs & beat well. Add the flour & baking powder & mix well. Add the milk, orange rind & juice & mix until smooth. Spoon the mixture into an 18 x 8 cm loaf tin lined with baking paper & bake for 5 minutes or until cooked when tested with a skewer. Cool on a wire rack.
To make the icing, combine sugar & juice in a bowl & mix to form a smooth paste. Use a palette knife to spread the icing over the cake & serve topped with orange zest.