Friday, 14 June 2013

A very versatile Orange cake

Grandma described her Orange Cake recipe as a “very good cake” and I would certainly agree. It's a great cake for summer so it’s the Recipe of the Month at Tim & Jane's Tasty Flavours in Doncaster’s Indoor Market.
It’s one of those cakes you can adapt to the event and dress up or down so I’ve suggested various ways of how to decorate it below.   Grandma often did Orange Cream Filling for an extra bit of sophistication just like I did with the Olympics Orange Cake for my gamesmaker team mates in 2012.

It’s very versatile too as it’s a great basic recipe. For example, you can use soft brown sugar instead of caster sugar to make an Orange & Butterscotch Cake as I did for the Jubilee celebrations in Doncaster last year. 
Orange Cake
5 oz (175g) butter
5 oz (175g) caster sugar
3 eggs
5 oz (175g) self raising flour (sieved)
Grated zest of 1 orange
Strained juice of ½ orange 

Any of these to decorate
Orange Slices
Icing Sugar and orange zest
Butterscotch pieces
Orange Cream filling

Preheat the oven to 180°C, Mark 4, 350F. Line the base of a 20 cms /8 inch cake tin with non-stick baking paper. Cream the butter and sugar together until pale and fluffy. Beat the eggs and add a little at a time, adding a dessertspoonful of flour with each egg. Fold in the remaining flour, orange zest and orange juice. Put the mixture in the cake tin and bake for about 25 minutes until it starts to shrink from the sides and a cake skewer inserted into the centre comes away clean. Place on a wire rack for 10 minutes, then turn the cake out onto the rack and leave until cool. Decorate with orange slices or sprinkle with icing sugar.

I hope you enjoy this cake. Do you think it could be one of those healthy 5 a day? 👍

1 comment:

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