My beautiful Italian friend Giacoma brought lovely oranges from Sicily. :) So I baked this cake to enjoy the taste of sunshine. My recipe was inspired by Rick Stein's recipe. It's a simpler and smaller version of his with a little adjustment. Very moist and full of flavour.
- 6 oz lightly salted butter
- 6 oz caster sugar
- 2 large eggs
- zest of 1 orange
- 6 oz self-raising flour
- 60ml freshly squeezed orange juice
- for icing: 80g icing sugar + 4 teaspoons freshly squeezed orange juice
- Preheat the oven to 170C/gas mark 3. Grease and line a 20cm clip-sided round cake tin with non-stick baking paper.
- Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale.
- Beat in the eggs, one at a time, beating well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling.
- Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.
- Spoon the mixture into the tin and bake on the middle shelf of the oven for 40-55 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
- 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.
- 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.