A little simplification, a little extra orangeness, and this cake has debuted well!
Orange Cake (Serves 6) (Just)
50g caster (fine) sugar
1 small orange
60g self raising flower
30g butter or margarine
40g raw pale brown sugar
1 small orange
Grease and line the base of a 7″ sandwich tin. Turn your oven to 180C.
The key to this cake, like any sponge, is turning your fat, sugar and eggs in to light fluffiness before you add the flour… so, electric whisk at the ready:
Cream the margarine and sugar together until really light and fluffy. Add the egg and whisk again until light and fluffy.
Beat in the grated rind of the orange. I use a zester tool to get the rind off – feels a bit easier to control than a cheese grater thing.
Juice HALF of the orange and beat that in. (You’ll use the rest in the icing.)
Finally add the flour and either beat briefly or give it another quick whizz with the electric handwhisk.
Pour the mixture into your sandwich tin, roughly level the surface and put it straight in to the oven at 180C. Bake for about 15 minutes until golden on top and springy to touch.
Take it out to cool.
To make the icing, cream together the butter or marg, sugar, grated rind of the orange, and most of the juice of the spare half orange – just reserve a generous tablespoon to drizzle directly on to the cake.
Once cool, drizzle about a tablespoon of orange juice over the cake then cover with icing.
If your icing comes out a bit flowy (which is easy to happen when adding orange juice), just add some icing sugar or brown sugar till you’ve got a thickness that looks like it might stay on the cake. Alternatively, go with oozy icing, call it Orange Drizzle Cake and provide spoon and fork for eating )
A cake to enjoy like wine – scent and taste! You’ll also be left with a naked orange, ideal for an extra shot of truly fresh orange juice.
Mountains, Massage, Space to think, Plenty of Cake