I thought I would share this cake with you as it’s a nice summery cake and really not that difficult to make. As mentioned above, it is adapted from Mediterranean Escapes, I have added a lot more orange to it as when I first made it, I found that the flavour of the orange didn’t come through enough, so added more, that gave it the nice punch of flavour that was missing when I first made it. This cake is great for dinner parties as you can make it the day before and the flavour gets better. It is also delicious and moist. So give it a go.
A nice summery cake and really not that difficult to make.
- Prep Time: 15 Minutes
- Cook Time: 1 Hour
- Total Time: 1 hour 15 minutes
- Yield: 8 Servings 1x
For the cake::
- 250 g salted butter at room temperature
- 250 g caster sugar
- 4 eggs medium
- 2 oranges grated zest & juice reserved
- 250 g self raising flour
For the icing::
- 125 g icing sugar
- 1 orange use half at first and then taste to see if you need more
- 1 22cm cake tin which is round and clip sided
- 1 electric whisk
- 1 large bowl
- Preheat the oven to 170°C and then grease and line your cake tin, I just used some grease proof paper and lined the bottom of the tin.
- Now cream the butter and sugar together for 4 – 5 mins until it is very pale. This step is why you butter should be room temperature otherwise the butter and sugar goes everywhere (believe me, it has happened to me when I have forgotten to take our the butter).
- Now beat the eggs in one at a time, make sure that you beat well each time and that the egg is fully incorporated. If it looks like the mixture is going to split or curdle then with the last egg add a teaspoon of flour.
- Using a wooden spoon, beat in the orange zest.
- Now add all the flour and using your wooden spoon incorporate fully.
- Now slowly mix in the orange juice. Once it is fully incorporated spoon the mixture into your greased cake tin and bake in the middle shelf of the oven for 45 – 50 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Leave the cake to cool in the cake tin in a wire rack, then carefully remove the sides and base of the tin and peel off the greaseproof paper. Place on a serving plate/cake stand and set aside whilst you make the icing.
- To make the icing, sift the icing sugar into a bowl and then pour the juice of half an orange into it, stir it until it has come together and you have a spreadable consistency, then taste it to see if the taste is like orange and if not, add the rest of the orange juice in stages.
- Now spread the icing over the cake and let it drip down the sides, so you get a nice rustic look.
- When you are ready to eat simply cut a slice and enjoy. Store in leftovers in an airtight container.
So there you go a nice summery orange cake for the start of spring. I hope you enjoy the cake, it really is a delicious cake.
Have a fabulous weekend and I will be back early next week with some more recipes.