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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I add the finely grated rind of a small orange to the creaming butter/sugar mixture to give the cake a little more zing. Suitable to freeze. Ingredients:
250 g unsalted butter, softened, chopped |
1 1/4 cups caster sugar |
4 eggs |
1/3 cup self raising flour |
3/4 cup orange juice |
2 tablespoons boiling water |
Directions:
1. Preheat oven to moderate (180oC/160oC fan-forced). Grease a deep 22-23cm round cake pan, line the base with baking paper.
2. Beat butter and sugar in a small bowl with an electric mixer until light and creamy.
3. Add eggs, one at a time, beating until combined between additions. Fold in the sifted flour, then the juice and boiling water.
4. Spread the mixture into the prepared pan and bake for about 1 hour or until the cake is cooked when tested with a skewer. Stand the cake for two minutes before tuning onto a wire rack to cool.
5. Dust with sifted icing sugar if desired.
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