Orange Cake

orange-cake

This cake is a great way to use up Oranges – It tastes great and it’s easy to make. Enjoy!

Cake:

175g margarine at room temp
150-75g caster sugar
3 eggs beaten
1/2 tsp vanilla
1 large Orange or Lemon
200g self-raising flour
1.5 tsp baking powder
Pinch of salt
75-100g Marmalade or Lemon curd

Icing:
75g caster sugar
5tbsp orange just
Orange zest in thin strips (optional)

Method for the Cake:

Zest the Orange and squeeze out 4.5tbsp of juice .
Preheat the oven to GM4 – 180°C – 350°F and grease two 8″ (20cm) circle tins
Cream together the Butter and Sugar until light and fluffy.
Gradually beat in the eggs and vanilla into the butter mix and beat until it’s combined.
Sift in the flour, salt and baking powder, then add the orange juice and zest and mix until it’s just combined.
Divide the mixture evenly between the two ready greases cake tins and bake in the oven for about 20 minutes until a toothpick inserted into the middle comes out clean.
Leave the cakes to cool in the tins for 30 minutes then turn out and cool completely on a wire rack.

Method for the Icing:

When the cake are completely cool leave them so that the tops are flat and spread a layer of marmalade on one then pace the other cake on top.
Place the sugar and juice into a saucepan and place on the stove on a mid-low heat then stir continually until the sugar has dissolved (add more juice if necessary )
Turn up the heat to Mid-high and bring the sugar to a boil stirring continually.
Continue boil for 10 minutes, then remove from the stove and leave to cool for 10 minutes.
Pour the orange syrup on to the cake and arrange the zest strips around the edge of the cake.
Store in an air tight container for up to 4 days and serve with either custard or just by it’s self. Enjoy!

Note:
You can replace the orange for a lemon and the marmalade for lemon curd if you wish.

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