Orange Butter Cake — ALANA SMITH

Apr 17

Apr 17 Orange Butter Cake

Simple and delicious! This cake takes me back to childhood holidays on my grandfather’s farm.

I bake my cake in a 20cm diameter round tin (for about 45 - 50 minutes). For a two layered cake (and a faster bake) divide the batter between two tins (18cm or 15cm diameter) if you prefer. For the glaze, I use blood oranges (when I can find them) for their beautiful, natural pink colour.

Enough for a 20cm diameter round cake (approximately 12 - 16 servings)

ORANGE BUTTER CAKE BATTER

unsalted butter, 200g

sugar, 200g (250ml or 1 cup)

zest of 2 oranges

eggs, 3

orange juice, 125ml (1/2 cup) - the juice of 1 - 2 oranges (depending or their size)

milk, 125ml (1/2 cup)

self-raising flour, 300g (500ml or 2 cups)

baking powder, 5ml (1 teaspoon)

ORANGE GLAZE

icing sugar, 165g (250ml or 1 cup)

orange juice, 30ml (2 tablespoons)

To start, line the bottom and sides of a 20cm diameter round cake tin with baking paper (or just grease well with butter).

Preheat the oven to 180°C (160°C fan).

Roughly chop the butter then place it in a heat proof bowl. Softened the butter for a few seconds in the microwave (until soft but not melted) then transfer it to a large mixing bowl or the mixing bowl of a free-standing mixer.

Add the sugar and orange zest (best done using a fine microplane over the mixing bowl).

Beat together for about 3 - 5 minutes until the mixture is pale and fluffy (use the paddle attachment if using a free-standing mixer).

Add the eggs one at a time, beating well for about a minute after each addition (scraping down the sides regularly with a spatula).

Once the eggs are mixed in well, add all the remaining cake batter ingredients and mix well until uniform and fluffy.

Spoon the batter into the prepared tin, smoothing out the top.

Bake for about 45 - 50 minutes until golden and a skewer inserted into the middle of the cake comes out clean (reduce the baking time if using two tins).

Once baked, remove the tin from the oven and leave the cake in the tin to cool (cover with a clean tea towel to prevent moisture from evaporating).

Once the cake is cool, remove it from the tin and place it on a serving plate.

Make the glaze by mixing together the icing sugar and orange juice (sieved) until smooth.

Drizzle the cooled cake with the glaze and decorate with fresh fruit if you like.