This is the cake I made last night and look! There's some left! Which is really saying something because as Henry and Adam (OK and me) were busy polishing it off today and I mentioned I'd like a piece left over for a photo, Adam (with a mouthful) optimistically suggested I make a fresh one. Whole cakes photograph better and all that.
I tell you, it's a winner. And super quick and easy.
It's basically a simple butter cake with fresh orange juice instead of milk and a bit of zest. And a smear of white chocolate icing. Yum.
Easy Orange Cake
125g butter, softened
1 cup white sugar
2 cups self raising flour
Zest and juice of 2 oranges (need about 1 cup juice)
Preheat oven to 180°C
Cream the butter and the sugar. Beat in the eggs one by one. Stir in one cup of flour. Then half your orange juice. Then the rest of flour then rest of juice. Stir through the zest.
Pop it into a standard size cake tin – I used a ring tin – and bake for half an hour or until golden and springy to touch.
Turn out onto cake rack to cool and then ice. Or just sprinkle it with icing sugar. Or just eat it.
ICING (I learnt this from my friend Anita)
Melt 1 cup of white chocolate buttons. Stir into the melted chocolate about quarter of a cup of milk (to make liquid) and then add this choc mix in dribs and drabs to approx 2 cups of icing sugar until it's the right consistency. (If you add it all in at once it may be too runny, depending on your chocolate.)