Wednesday, December 7, 2011

Orange cake

I have made this beautifully light, moist orange cake, full of flavor from fresh orange juice and zest.
It's  really surprised  me,  for how absolutely Delicious this cake was going to be.  Its light and airy while still being so incredibly moist and flavorful.  The glaze has just the right amount of citrusy sweetness.


250 g Canola oil 
220 g caster sugar
4 medium eggs
1 1/2 tsp finely grated orange zest
250 g cake flour
3 tsp baking powder
1/4 tsp salt
85 ml freshly squeezed orange juice

For the icing:

125 g icing sugar
5 tsp freshly squeezed orange juice


1. Preheat the oven to 170C.
2. Using an electric whisk, the eggs  and sugar together for 4-5 minutes until very pale. Beat in the orange zest. Add the flour alternately with the oil and mix in well, then slowly mix in the orange juice.
3. Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the center of the cake, comes out clean.
4. Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.

For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.

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