, limes and lemons. When it's orange season and
there's plenty around, you can squeeze a fresh glass of orange juice or
you can bake a cake. Same with lemons. Or you can candy the orange and
make scrumptious snacks. The following recipe is for an orange cake that
I've made plenty of times because it's and easy, soft and very yummy. I
love icing but will usually omit the icing to cut back on the sugar...
gotta cut back somewhere! ;)
Cake Ingredients:
140g butter softened
1 cup sugar
3 eggs room temperature
2 cups self raising flour
3/4 cup milk
juice and rind of 1 orange (if you want the intense orangey taste, use the zest of 3 oranges)
Orange Icing Ingredients:
2 cups icing sugar
2 tbsp butter softened
juice of 1/2 orange
zest of 2 oranges or you can candy some zest and garnish on top
For Cake:
Preheat the oven to 180C. Grease a 20cm tin.
Cream butter with sugar. Add eggs one at a time beating well after each one.
Fold in flour alternately with milk.
Fold in orange juice and rind/zest
Bake for 35 to 40 minutes. At 35 minutes, insert skewer in to the centre of the cake and if it comes out cleanly, remove from oven and cool in tin for a few minutes before cooling on a cake rack.
Cake Ingredients:
140g butter softened
1 cup sugar
3 eggs room temperature
2 cups self raising flour
3/4 cup milk
juice and rind of 1 orange (if you want the intense orangey taste, use the zest of 3 oranges)
Orange Icing Ingredients:
2 cups icing sugar
2 tbsp butter softened
juice of 1/2 orange
zest of 2 oranges or you can candy some zest and garnish on top
For Cake:
Preheat the oven to 180C. Grease a 20cm tin.
Cream butter with sugar. Add eggs one at a time beating well after each one.
Fold in flour alternately with milk.
Fold in orange juice and rind/zest
Bake for 35 to 40 minutes. At 35 minutes, insert skewer in to the centre of the cake and if it comes out cleanly, remove from oven and cool in tin for a few minutes before cooling on a cake rack.
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