Orange cake recipes
Ingredients
- 8oz Self-Raising Flour
- 1tsp bicarbonate of soda
- 8oz caster sugar
- 8oz butter
- 4 eggs. beaten
- 6oz fresh raspberries
- 2 oranges. zest only
- 4oz extra Raspberries. fresh. to decorate (optional)
- 6oz buttercream icing. to decorate (optional)
Method
- Preheat oven to 180C (fan oven) or equivalent
- 1) Cream the butter and sugar in a large bowl
- 2) Add the eggs and beat until incorporated
- 3) Add the flour and bicarbonate gradually, whisking all the time until mixture is smooth and thick.
- 4) Add the orange zest and mix in thoroughly.
- 5) Grease and line a 10inch springform cake tin
- 6) Pour cake mix into tin and spread evenly.
- 7) One-by-one poke the raspberries into the cake mixture, distributing them evenly across the tin. Don't worry about pushing them below the surface as they will get covered up as the cake rises in the oven.
- 8) Place the tin in the middle shelf of the oven for 45mins, or until golden on top and you can poke a skewer into the cake and it comes out dry.
- 9) Remove from tin and place on wire cooling rack to until cool (about 1-2 hours).
- 10) Decorate as you wish - a thick layer of whipped cream or buttercream icing, dotted with more fresh raspberries always looks good!
Ingredients
- ½ lb butter
- 12 oz sugar
- ½ lb flour
- 1 level tsp baking powder
- 1 rind and juice of an orange
- 5 large eggs
Method
- Creaming method.
- Bake at 150/160C) for approximately 1 hour.
Ingredients
- FOR THE DRESSING
- 250 grams butter
- 250grams sugar
- 4 large eggs
- 250grams SR flour (sieved)
- 75ml orange juice
- Zest of 2 oranges
Method
- Cream butter and sugar untill light and fluffy, beat in the 4 eggs.Add the SR flour and the zest of the 2 oranges.Stir in 75ml of orange juice. Pour into a 7inch cake tin. Cook for 30-40 mins at 160c(fan oven)170c electric
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