Orange Cake

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Orange Cake

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Orange Cake

It is an Australian institution to have a lemon tree growing in one’s backyard but it is not so common to have an orange tree. So imagine my delight when, on my morning walk, I passed several houses with orange trees laden with fruit hanging over the fence.

After a week of temptation to pick a few, I finally succumbed last week before walking away in a hurry. The result is this delightful orange cake recipe. It’s great for school lunches and as a cupboard-keeper cake. Buon appetito!

RECIPE: Orange Cake -Makes: 24cm round or square cake

200g unsalted butter
200g caster sugar
zest of 3 oranges
4 eggs
270g self-raising flour, sifted
juice of 2 oranges
Runny icing:
juice of 1 orange
500g icing sugar, sifted
30g melted butter

Pre-heat oven to 160C, line cake tin with baking paper and set aside. In a clean bowl, using electric beaters, beat together butter, sugar and zest until light and fluffy, about 3 minutes. Add eggs one at a time, making sure each one is incorporated before the next is added. Using a spatula, fold in flour and once combined, add orange juice to batter.

Pour batter into prepared tin and spread out evenly. Pop in oven and bake for 35-45 minutes or until skewer comes out clean. Remove from oven and allow to cool in tin. For the icing, in a clean bowl, combine all ingredients. Once cake has cooled, turn out to serving platter and pour over runny icing.
Tip: If cake batter is stiff, add a dash of milk to loosen it.

baking with Bill & Sheila
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