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This juicy orange cake is soft, tender and deeply fragrant, with a bright citrus flavour that tastes fresh rather than sugary. The crumb is light and moist all the way through, thanks to lots of real orange zest and juice. When you cut into it, it almost glistens.
Ingredients:
For the cake:
200g plain flour (sifted)
150g sugar
70ml vegetable oil
3 eggs
2 tsp baking powder
1 large orange (or 1.5 small oranges)
Pinch of salt
For the syrup:
Juice of 1 large orange
20g sugar
For the frosting:
140g cream cheese
30g icing sugar
Zest of an orange (optional)
Method:
Preheat oven to 160c. Line a loaf tin with a parchment paper liner.
Cut the orange, with skin on, into small pieces. Place this in a food blender with the sugar, eggs and oil. Blend until you have a smooth batter. Place this in a large bowl, then sift the flour and baking powder in. Add the salt and mix until everything is just combined. Pour this into the prepared tin and bake for appx 50-55mins until a skewer inserted comes out clean. Once ready take out the oven and leave in the tin.
For the syrup, heat the orange juice and sugar until the sugar dissolves. Pierce all over the top of the cake with a toothpick and then pour the syrup over, allowing it to absorb into the cake. Leave the cake to fully cool.
For the frosting, mix the cream cheese and icing sugar together and then spread over the top of the cake. Sprinkle the top with orange zest.
Enjoy
Gaby Van Clarke
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