Another simple and tasty cake, included in the list of breakfast cakes that quickly disappear. Yummy !!
170g castor sugar
1 tbsp grated orange zest
170g self-raising flour
70ml freshly squeezed orange juice
75g icing sugar (powdered sugar)
17ml orange juice
Heat the oven to 170ºC/335ºF. You will need a 30 cm cake pan with removable sides – I don’t own one, used a regular pan and it worked fine – lined with parchment paper or well-greased with butter and then floured.
Cream the butter and sugar well, until it is very pale and thick.
Add the eggs one by one, beating well after each addition, and the zest. Add the flour all at once, and beat well, then slowly add the orange juice, until it is incorporated.
Pour the batter into the prepared cake pan, and bake for 1 hour and 10 minutes – or until an inserted skewer comes out clean (slow is best, so don’t be afraid to cook it longer. If it starts to brown too much on the top, cover loosely with a sheet of buttered kitchen foil.)
Leave the cake in the pan on a wire rack to cool, then gently remove the sides of the tin.
To make the icing, stir the orange juice into the icing sugar until you have the right spreading consistency, and apply with a palette knife, allowing the icing to drip down the sides of the cake.
Leave the icing to set before cutting the cake into wedges – if you can wait that long!!
Store it in an airtight container.