Lo Corcoran of Wagga writes a food blog from her site called Lo’s Kitchen. This week she shares an orange cake recipe.
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I’m sitting here at my kitchen table currently eyeing off whats left of the orange cake I made with the girls. Excuse me while I go and pop the kettle on.
I’ve been trying to come up with ways to use the bags of oranges that were given to me by my good friend, Georgie, straight from her tree.
I have adapted this simple cake recipe that I usually make with lemons. It’s a recipe that mum used to bake all the time and is so basic that it makes for the perfect cake to get your littlies involved.
They can get stuck in to mixing the batter, icing the cake and can sprinkle the orange rind over the finished product.
I don’t put in as much sugar as the original recipe stated and I’ve added some vanilla extract too.
The secret to getting this cake to rise is in the mixing. Beating the cake mix in the mix master really helps as it allows air to get in.
Oranges are best at this time of year so if you can get your hands on some fresh ones – give it a go.
Easy orange cake
- 150 grams of butter, softened
- 2/3 cup of castor sugar
- 3 eggs
- 1 1/2 cups of self raising flour
- 3 x tablespoons of milk
- 1/2 a teaspoon of vanilla extract
- The rind of one large orange, finely grated
Orange icing
- 1 cup of icing sugar, sifted
- Juice of half a large orange
- Extra orange rind, to sprinkle over the top
Preheat the oven to 165℃ and grease and line a round 20cm cake tin. Add all ingredients in to a large bowl of an electric mix master and beat for three minutes until the mixture is light in colour and well mixed.
Scrape the mixture out of the bowl using a spatula and bake in the oven for approximately 40 minutes or until a cake skewer comes out clean.Turn the cake out on to a wire rack to cool completely while you make the icing.
Simply add the sifted icing sugar to a mixing bowl and add a little bit of orange juice at a time, mixing with a fork. You don’t want to add too much liquid at first as you only need a little. The icing should form a thick consistency and be easily spreadable.
Ice the cooled cake on the top only and sprinkle some extra orange rind over.
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