There a three reasons how I found myself making this old-fashioned cake that tastes so good you won’t believe it is only made from your basic cake ingredients. I added a twist by including orange zest to give a lovely lively flavour.
Here are the two reasons (you should note, you don’t need a reason to make cake, you should make cake just because you want too, lol):
1. Aussie Oranges had challenged us to eat an orange a day for 10 days to get the full natural benefits of an orange. The boys have been enjoying fresh orange juice and it was such a shame to throw the beautiful skin away without putting it to good use first.
3. My mum and dad were stopping by for afternoon tea.
So now you know how I found myself making this cake, let me show you how to make it.
The texture of this cake is like nothing I have ever produced in my own kitchen. It is firm, yet fluffy and not crumbly or dry.
2 Cups Caster Sugar
1 Tsp Vanilla Essence
2 1/4 Cups Plain Flour
2 1/4 Tsps Baking Powder
1 1/4 Cups Milk
125 grams Butter
Zest of one orange
LET’S PUT IT ALTOGETHER
1. In a stand mixer beat the eggs on high speed for 5 minutes until thick and a creamy yellow colour. Gradually add the sugar until light and fluffy. Beat in the vanilla essence and orange zest.
2. Gradually add the flour and baking powder beating slowly until smooth.
3. Melt the butter with the milk in a small saucepan and then gradually add to the mix beating slowly.
4. Pour into a greased cake pan and bake in a 180 degree Celcius oven for 50 minutes or until a inserted skewer comes out clean.
Serve warm with warm custard, or enjoy cooled with a butter cream icing.
Freezer Friendly: Bake in a square baking pan and cut into 5cm x 5cm portions and freeze individually, then place in lunch boxes for morning tea.
Serves: approx 16
What colour Kitchenaid Stand Mixer do you dream of?
How do you enjoy Oranges?
Do you relatives visit often?
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