I must be a sucker when it comes to this cake that each time I see someone bake this cake .. I will hv the urge to bake it again.. not only to bake it.. but to keep it to myself and not share it with others muahahaha..
So to whoever out there who wants to gv this recipe a try.. i suggest DON'T cos u guys make me wanna bake it again and again!!!! ahaakkss
To Ellie.. ty for sharing this super wonderful recipe dear and to everyone else who has tried and baked it a couple of times... u know u want to bake it once u see me baking it again and again and again kahkahkah
250g lightly salted butter, at room temperature, plus extra for greasing
250g caster sugar
4 medium eggs
1 1/2 tsp finely grated orange zest
250 g self raising flour
85 ml freshly squeezed orange juice
For the icing:
125 g icing sugar
5 tsp freshly squeezed orange juice
- Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake 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 very 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 prepared tin and bake on the middle shelf of the oven for 45-50 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.
- 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.