Who doesn’t like a hit of citrus with their cake? Me?…I love it…am mad for it. One of my fave cakes is a slab of orange cake with a big serving of cream on the side.
This cake is my ‘go to’ orange cake because it’s fail proof and easy peasy. We’re having friends over for a cuppa so it’s scones, orange cake and sausage rolls on the menu…good ole honest goodies to have with a cuppa and a natter.
HERE’S WHAT YOU NEED…
I whole orange, quartered and skin on.
I cup castor sugar.
2 cups self raising flour sifted.
175g softened butter
1 cup icing sugar sifted.
Juice of 1 orange.
OK LET’S DO THIS…
In a blender pulse the orange…blitz it!
In a mixing bowl add all other ingredients and orange and mix through, you can also add some shredded coconut at this stage if you like (I did).
Spoon into a lined square cake tin and bake at 160 deg until golden and skewer comes out clean. Approx 45 minutes.
Mix icing sugar and orange juice together until smooth, it needs to be a little runny.
While cake is in the tin and still warm pierce with a skewer randomly and pour orange icing over the top so it soaks in a little.
Once cooled turn out.
Serve with a dollop of cream and a cuppa.