I love a freshly baked cake for afternoon tea, and even better is one that is so easy to whip up without the need to make too many dirty dishes. This orange cake is quick and easy to prepare and can be made with lemon or limes instead if you prefer.
125gm butter + 20gm for the icing
2 eggs (at room temperature)
1/2 cup milk
3/4 cup caster sugar
1 1/2 cups of self raising flour
3 cups of icing sugar mixture.
1. Preheat oven to 180C.
2. Prepare your pan (13 x 20cm) or loaf pan by spraying with non stick spray and lining with baking paper.
3. Place the butter in a microwave safe jug or bowl and heat for 20 seconds until almost melted.
4. Add the two eggs and whisk together well.
5. Grate the rind of the orange straight into the mixture.
6. Add the milk and whisk, by adding all the wet ingredients first and then the dry, stops lumps from forming.
7. Add the caster sugar and flour and whisk until well combined.
8. Pour into prepared pan and bake for 35 minutes or until a skewer comes out clean.
9. Allow to stand for 5 minutes before turning out on to a cooling rack and let the cake come to room temperature before topping with icing.
1. In a clean bowl add the extra 20 grams of butter and melt in the microwave.
2. Juice the orange and add to the butter.
3. Sift the icing sugar mixture into the bowl 1 cup at a time. (you may need a little more or less icing sugar mixture depending on exactly how much juice you get from the orange, if you prefer a thinner coat of icing only use the juice of half an orange and half the icing sugar mixture).
4. Spread over the top of the cake and place it in the fridge until firm before covering with cling wrap.
This cake keeps really well in the fridge for a few days and is a great one to make for a bake stall at school as it has simple ingredients.
What is your favourite cake to make?
Feel free to leave a link in the comments so I can try it out.
Sharing for #IBOT with Essentially Jess.com