Ingredients:
125 g unsalted butter, softened
1/4 cup milk
1/4 cup orange juice (freshly squeeze from 2 oranges)
2 large eggs
3/4 cup caster sugar
1 1/2 cups self raising flour, sifted
1 tbsp finely grated orange zest
1/4 tsp baking powder
1/4 tsp baking soda
Orange Syrup:
1 orange
1/2 cup caster sugar
(or)
Orange Icing:
1/3 cup unsalted butter, softened
1 1/2 cups sifted icing sugar
2 tbsp orange juice
1/2 tsp finely grated orange zest
Methods:
1.Preheat the oven to 180C. Grease and line a 20cm spring form cake tin.
2.Sift together the flour, baking powder and bicarbonate of soda. Set aside.
1.Preheat the oven to 180C. Grease and line a 20cm spring form cake tin.
2.Sift together the flour, baking powder and bicarbonate of soda. Set aside.
3.In a large bowl, combine sugar, eggs and orange zest. Fold in the flour mixture alternately with the orange juice and milk, mixing just until incorporated. Pour cake batter into prepared tin.
4.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before iced the cake with sugar syrup or luscious orange icing.
For orange syrup:
Add the orange juice and sugar in the saucepan and heat on low, stirring constantly for about 3 minutes until the sugar dissolves and it becomes syrupy.
Gently poke holes all over the top of the cake with a skewer and spoon over the syrup.
