Friday, 6 January 2017
ORANGE BUTTER CAKE
3 cups plain flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon bicarb soda
227 grams butter, softened
2 cups sugar
1 cup buttermilk*
1 teaspoon vanilla
finely grated rind 2 oranges
Preheat oven to 180 c. line bottom and grease sides of 30 x 24 cm baking tin.
sift flour, baking powder, bicarb soda and salt together. put aside.
using an electric mixer, cream butter and sugar.
beat in eggs, orange rind and vanilla.
beat in 1/2 the flour then 1/2 the buttermilk then the rest of the flour then the
rest of the buttermilk.
pour into tin and cook 45 - 50 minutes until golden on top and a skewer comes out clean.
cool in tin for 10 minutes then remove to wire tray. cool completely.
4 cups icing sugar
2 tablespoons butter
1 drop red gel food colour, optional
3 drops yellow gel food colour, optional
mix the icing sugar and butter together with enough orange juice to
make a spreadable paste. add colour if desired.
spread over cold cake.
*make your own buttermilk by putting 1 tablespoon of white vinegar in
a measuring jug and making up to 1 cup with milk.