Recipe: A fruity little number
After all the festive baking and super-indulgent cakes that may have been enjoyed over the festive season, this week I’ve chosen a simple but lovely orange cake to make. I have been trying various recipes for orange cake using almond, egg white, etc. but have come back to this more traditional type for its consistently delicious results.
180gr unsalted butter
180-gr caster sugar
4 large free range eggs
180gr self-raising flour
35ml orange juice
Zest of 1 large orange
50gr ground almonds
Butter the base and sides of a 2 lb loaf tin or similar.
Line the base and ends with one thin strip of parchment paper.
In the bowl of an electric mixer, with the spade attachment beat the butter, orange zest and sugar together until light and fluffy.
Add the eggs one at a time, beating well between each addition.
Reduce the speed and add the orange juice, slowly increase the speed and beat again until the batter is smooth, not curdled.
Sift together the flour and ground almond.
Gradually add the flour to the mix, beating lightly between each addition.
Scrape the mix into the prepared tin and bake in the centre of the oven for 30 to 40 minutes until golden on top and a skewer inserted in the centre comes out clean.
Once cooked, allow to cool for 5 to 10 minutes then turn out onto a wire rack.
Allow to cool fully before topping with orange water icing.
150g icing sugar, sifted
30ml juice (½ lemon, ½ orange)
Zest from 1 orange
Place the icing sugar in a bowl, drizzle in the juice and stir together.
Leave it a minute.
Lift the spoon out of the icing sideways; it should run off in thick ribbons.
Finally, stir in the zest.
Carefully pour onto the centre top of the cake, spread gently and allow to drizzle down the sides,
Allow the icing to set up before serving.
Note: You can make easy changes to this cake by adding chopped cherries, or piping some raspberry jam down the centre before topping with more cake mix.
