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Monday, February 29, 2016



    250 g lightly salted butter, softened at room temperature
    200 g caster sugar
    4 medium eggs
    250 g self raising flour, sifted
    finely grated zest from 1 large navel orange or 2 regular-sized oranges
    120 ml freshly squeezed orange juice


    Preheat oven to 170°C. Line and grease an 8″ x 8″ square cake tin.
    Beat butter and sugar together (creaming method) till pale and fluffy.
    Add 1 beaten egg to the mixture one at a time, beating thoroughly till well incorporated. If the mixture starts to curdle towards the last egg, beat in a tablespoon of flour to prevent curdling.
    Mix in grated orange zest.
    Alternately fold in flour and orange juice (I did this in 4 batches).
    Pour mixture into cake tin. Bake in preheated oven for 50-55 mins, or until a skewer comes out clean when inserted into centre of cake.
    Leave the cake, in its tin, to cool on a wire rack. Unmold, cut into slices and serve.

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