Orange Cake
A really easy cake that's super tasty. Originally from the BBC I've found this cake recipe to be the most accurate in terms of timings. Usually if I follow the instructions, I end up with a burnt edge and raw middle. This one actually comes out perfect.
If you don't like orange, just don't add the zest to the cake mix and use a different frosting. I think replacing orange zest with lemon zest would work really well, too.
- 225g unsalted butter
- 225g caster sugar
- 4 eggs
- 220g self-raising flour
- 2 level tsp baking powder
- 1 orange, finely grated zest only
For the frosting:
- 75g unsalted butter
- 150g icing sugar, sifted
- 1 orange, finely grated zest and 2 tbsp juice
Preheat the oven to 160C fan. Lightly butter two loose bottomed 20cm cake tins and line the bases with baking paper.
Put the butter, sugar, eggs, flour, baking powder and orange zest in a large mixing bowl and beat for 2 minutes or until blended.
Divide the mixture evenly between the tins. Level the surface using a spatula or back of a spoon.
Bake for 25 minutes, or until well risen and golden. The tops of the cake should spring back when pressed lightly. Leave the cakes to cool for 5 minutes, then run a small palette knife or butter knife around the edge of the tins and carefully turn out onto a wire rack. Peel off the paper and leave to cool.
Choose one with the best top, then put the other cake top down on a serving plate.
Beat together the ingredients for the frosting and spread on one side of the cake, then put the other cake on top. Spread the rest of the frosting on top.