SICILIAN ORANGE CAKE

Ingredients


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



Instructions



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.