Wednesday, 8 March 2017
BUTTERY ORANGE JUICE CAKE
227 grams butter, room temperature
3/4 cup sugar
1 1/4 cups self raising flour
1/2 teaspoon salt
4 large eggs
finely grated rind of 2 oranges
5 tablespoons orange juice
preheat oven to 175 c.
grease and line bottom of a small loaf tin.
using an electric mixer, cream butter and sugar until light and creamy.
add eggs one at a time, beating well after each addition.
add the orange rind
turn the mixer down to low and add in the flour.
stir in orange juice until well combined.
spoon into tin. level out mixture but leave a small well in the centre.
cook for 40 -45 minutes until brown on top and a skewer comes out clean.
cool in tin for 5 minutes then remove to wire rack to cool completely.
drizzle with orange icing or dust with icing sugar.
1/2 cup icing sugar
mix the icing sugar with enough juice to make a runny paste.
drizzle over cake.