Aunty Florence's orange cake
SERVES
10
PEOPLE
PREP TIME
60
MINUTES
COOKING TIME
35
MINUTES
CUISINE
Irish
COURSE
Baking
Method
Preheat the oven to 180°C/350°F/Gas Mark 4.
Grease and flour the cake tins. Line the base of each with silicone paper.
Cream the soft butter and gradually add the caster sugar. Whisk until soft and light and quite pale. Add the orange zest followed by the eggs one at a time, whisking well between each addition.
Sieve the flour and baking powder together and stir in gradually. Mix lightly, then stir in the orange juice.
Divide the mixture evenly between the tins, hollowing it slightly in the centre. Bake for 35 minutes or until cooked. Turn out onto a wire tray and leave to cool.
Meanwhile, make the orange cream. Cream the soft butter; add the sieved icing sugar and orange zest. Whisk in the orange juice little by little.
To make the icing, simply add enough orange juice to the icing sugar to make a spreadable icing.
When the cakes are cold, use a serrated bread knife to split each one in two halves. Spread with a little filling and then sandwich the two bases together.
Spread the icing over the top and sides and decorate the top with little diamonds or heart shaped pieces of orange candied peel.
Ingredients
225g (8oz) butter
200g (7oz) caster sugar
finely grated zest of 1 organic orange
4 organic eggs
225g (8oz) plain white flour
1 teaspoon baking powder
1 tablespoon freshly squeezed orange juice
Orange Butter Cream
110g (4oz) butter
225g (8oz) icing sugar
finely grated zest of 1 organic orange
1 tablespoon freshly squeezed orange juice
Orange Glacé Icing
juice of 1 orange
300g (10oz) icing sugar
1 or 2 pieces of homemade orange candied peel, optional
2 x 20cm (8 inch) round cake tins or 1 x 28cm (11 inch) in diameter and 5cm (2 inch)
Method
Preheat the oven to 180°C/350°F/Gas Mark 4.
Grease and flour the cake tins. Line the base of each with silicone paper.
Cream the soft butter and gradually add the caster sugar. Whisk until soft and light and quite pale. Add the orange zest followed by the eggs one at a time, whisking well between each addition.
Sieve the flour and baking powder together and stir in gradually. Mix lightly, then stir in the orange juice.
Divide the mixture evenly between the tins, hollowing it slightly in the centre. Bake for 35 minutes or until cooked. Turn out onto a wire tray and leave to cool.
Meanwhile, make the orange cream. Cream the soft butter; add the sieved icing sugar and orange zest. Whisk in the orange juice little by little.
To make the icing, simply add enough orange juice to the icing sugar to make a spreadable icing.
When the cakes are cold, use a serrated bread knife to split each one in two halves. Spread with a little filling and then sandwich the two bases together.
Spread the icing over the top and sides and decorate the top with little diamonds or heart shaped pieces of orange candied peel.
