Following on from yesterday’s Citrus theme is a cake recipe I just had to share.
Mum gave me this recipe the other week and I have made several. They freeze really well, are super easy to make and taste divine.
1 Orange – the whole orange that is.
180 grams melted butter
1 cup castor sugar
1 1/2 cups Self Raising Flour
Preheat Oven to 180 degrees or a moderate oven.
Cut orange into large chunks leaving the skin on and place in food processor. Blend well until orange is well pureed. (Note: If you don’t think it fine enough at this stage don’t worry – when you add the rest of the ingredients and mix them together with the food processor any big bits of orange will be chopped up finer.)
Add melted butter, eggs, sugar and flour and blend until well mixed.
Place in tin and bake for 50 mins or until cooked.
Allow to stand for five minutes before turning out to cool.
Ice with butter icing flavoured with orange juice.
Here’s the really cool bit – if you don’t have an orange then use a lemon – just remove any seeds you might find and ice the cake with lemon icing. I experimented as I had plenty of lemons and wanted a change from the orange and it is just as nice and just as moist a cake as if I had used an orange. Do check it is properly cooked though. My lemon was super juicy and the cake should have been cooked a whisker longer but it still tasted fantastic. Best of all these cakes taste fresh for a couple of days so they are ideal if you are trying to get ahead with your baking.
Sorry no photos – the cake is long gone and I haven’t got organised enough to make another one. 😦