Orange cake is one of my all-time favourites. I have an old family recipe which my mother used to make and I love. I have entered it enough times in the Show (many years ago) to know that it isn’t a Show recipe, but I hope that the recipe below will bring you more luck! This recipe is adapted from an old madiera cake recipe.
120 g butter
120 g sugar (use caster sugar for Show work)
grated rind of an orange
1/4 cup milk
180 g Self Raising Flour
Pre-heat oven to 180 degrees Celsius. Beat the butter and sugar on high speed in Mixmaster or KitchenAid until lighter in colour and creamy in texture.
Add the orange rind and mix well. Add the eggs one at a time to avoid curdling. Reduce speed to minimal (or hand mix), and add the flour and milk, alternatively, starting and ending with the flour. Fold in the flour and milk, do not beat.
Place mixture into a greased and lined cake tin. Cook approximately 45 minutes, or until the mixture comes away from the sides of the pan, and springs back to the touch.
Cook on a wire cooler (covered with a tea towel for Show work), and ice with orange icing when completely cool.
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