This is a very simple cake made with Orange Juice and Zest. It can be baked in a round cake tin, but it always cracks. It is better to bake it in a loaf tin, so that the centre crack actually looks good.
Cake Tin
Standard Loaf Tin
Ingredients
125g Butter
1/2 cup Caster Sugar
3 Eggs *must be at room temperature
Zest of 1 Orange *finely grated
100ml Orange Juice
1 cup Self-Raising Flour *plus extra
Orange Syrup
2 tablespoons Orange Juice
2 tablespoons Caster Sugar
2 tablespoons Grand Marnier *OR Cointreau, Brandy, Whisky, etc.
Method
Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
Beat softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy.
Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
Add Orange Zest and combine, then add Orange Juice and Self-Raising Flour, and mix with a spatula or large metal spoon until just combined. DO NOT over-mix. *Note: The batter should be thick. If too soft, add extra 1-2 tablespoons Flour.
Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
Bake in preheated oven for 35 to 40 minutes or until cooked through. While the cake is baking, make Orange Syrup. Place the ingredients in a small bowl and mix well. Warm in the microwave, so that Sugar will dissolve quicker.
When the cake is baked, brush the Orange Syrup over the hot cake, and leave the cake in the tin until completely cool. *Note: You may wish to dust the cake with Icing Sugar.
Source – Read entire story here
