For our team meeting this week, I made a simple orange cake. This recipe is so easy and delivers a moist cake. I decorated the cake with a butter icing flavoured with orange juice and then grated some Lindt orange intense dark chocolate over the icing for an extra orange zing.

The recipe was taken from a magazine article from some time ago, but was credited to a New Zealand chef Alan Brown.

 

Ingredients

125 g unsalted butter softened

¾ cup caster sugar

1 tbls finely grated orange zest

11/2 cups self-raising flour

2 eggs lightly beaten

½ cup milk

 

1. Preheat oven to 180°C (less for a fan forced oven, 160°C) and grease and line a 20cm springform cake tin.

2. Place all ingredients in a bowl and beat with an electric mixer for 3 minutes
3. Pour the mixture into the cake tin and cook, in the middle of the oven, for approximately 30-35 minutes.
4. Allow the cake to cool in the tin for 15 minutes and then turn out onto a wire rack.
5. When completely cool, top with orange flavoured icing.

 

Tips

1. I used large sized eggs