Traditional orange cake | rooi rose
Mon-Fri 09.00 - 17.00

Traditional orange cake

18/01/2016

Makes 1 large cake

You can print almost any visual material on icing. We have photocopied a piece of old-fashioned fabric at Value Baking in Brackenfell (021 981 0304).

Traditional orange cake

Serves: Makes 1 large cake Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 500 ml (2 c) flour
  • 250 ml (1 c) sugar
  • 5 ml (1 t) baking powder
  • 1.25 ml (¼ t) salt
  • 185g butter, softened
  • 3 eggs
  • 125 ml (½ c) milk
  • 45 ml (3 tbsp) orange juice
  • zest of 1 orange
  • grated zest of 1 lemon
  • Orange butter icing
  • 125g butter, softened
  • 375 ml (1½ c) icing sugar, sifted
  • 30 ml (2 tbsp) orange juice
  • zest of 1 orange
  • 1 drop orange essence
  • Preheat the oven to 180 ° C.
  • Grease two heart-shaped, round or two 18 cm cake tins.

Instructions

  1. Sift the flour, sugar, baking powder and salt.
  2. Beat the butter until pale and add eggs. Mix well and add the milk, orange juice and rind.
  3. Add the dry ingredients to the butter mixture and mix until a stiff dough forms.
  4. Divide the dough between pans and bake for 30-35 minutes. Turn the pans after 15 minutes. The cake is ready when it is golden brown or a skewer comes out clean.
  5. Mix the icing while the cake is baking. Beat the butter in an electric mixer until pale and fluffy.
  6. First add half of the orange juice and then add the icing spoon by spoon. The rest can be added if the mixture is not smooth enough.
  7. Add the orange zest and –essence. Put the icing aside until the cake is completely cool.

 



Michelle Nortje

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