This for me was a perfect Sunday afternoon bake,simple,quick and easy!
I seem to have a thing for fruit lately...Strawberries,Limes and now Oranges!
It really was very quick to make,i was disappointed when i brought it from the oven and it seemed to have sunk.
But....when i looked at Rachel Allen's photo on the recipe i see hers was exactly the same.
You don't know how much better that made me feel ha-ha I didn't use quite as much of the icing,but apart from that....well ill let you judge :)
|This 1 is the lovely Rachel Allen's|
|This 1 is mine!|
|Mine again :)|
Obviously mine is nothing like as good looking,tasty all the same!
100 g butter
1 orange, finely grated zest only
100 g caster sugar
100 g icing sugar, sifted
125 g plain flour
1 tsp baking powder
For the topping
100 g icing sugar
1-2 tbsp freshly squeezed orange juice
Preheat the oven to 180C/gas 4.
Butter and flour the sides of a 20cm cake tin and line the base with greaseproof paper.
Melt the butter gently in a saucepan and set aside.
Using a hand-held whisk, beat together the eggs, grated orange zest and caster and icing sugar for a few minutes until light and fluffy. Stir in the melted butter and sift in the flour and baking powder. Fold it all together gently.
Pour the cake mixture into the prepared tin, smooth the surface and bake in the oven for 35–40 minutes or until golden and set in the centre and a skewer inserted into the middle comes out clean.
Place the tin on a wire rack and allow to stand for about ten minutes before removing the cake carefully from the tin. Allow to cool on the wire rack.
For the topping: sift the icing sugar into a bowl and stir in just enough orange juice until it is soft but not runny.
When the cake is cool, place it on a serving plate or cake stand and spread the icing over the top.
Serve in slices.Tweet