We love this cake. It is delicious due to the buttery as well as tangy taste. The cake is soft and moist and keep for 3 days out of the refrigerator. It is simple to make; butter being the main ingredient. Other ingredients include sugar, orange zest and juice, eggs, flour and baking powder. It can be baked in pans of any shape. If baked for an occasion, it can be frosted with orange buttercream, cream cheese, whipped cream, chocolate orange buttercream, etc or just glazed with orange icing.
Ingredients
- 250 g salted butter
- 130 g caster sugar
- 4 eggs
- 100 ml fresh orange juice
- Zest of 3 oranges
- 250 g self-raising flour
- 1/2 tsp baking powder
Method:
- Line and grease an 8-inch pan.
- Pre-heat oven to 160 degrees C.
- Zest the 3 oranges.
- Squeeze the oranges to obtain 100 ml of juice.
- Sift the flour and baking powder.
- Cream butter and sugar until light and creamy in the bowl of a stand mixer.
- Add the zest into the mixing bowl.
- Break in the eggs, 1 at a time, mixing well after each addition.
- Fold in the sifted dry ingredients, one-third at a time.
- Stir in the orange juice.
- Pour the mixture into the prepared pan.
- Bake in the oven for 60 minutes or until a skewer inserted in the centre of the cake comes out clean.
- Leave the cake in the oven for about 5 minutes with the oven door slightly ajar.
- Remove the pan from the oven.
- Remove the cake from the pan and let it cool down on a metal rack.
- Cut the cake when it has completely cooled down.