Everyone has a pile of recipes that they have pulled out of magazines or newspapers. My pile is totally out-of-control! Now I have a blog I can start to work my way through them all, change them where I see fit and convert lots of them to cook in the steam oven!
This isn’t a steam oven recipe, just a really quick-mix cake that I have been wanting to try. It is from a reader who sent it in to the Women’s Weekly in 2005. Yes, I have been saving all these for a long time!
Be mindful to weigh your orange, I only used three quarters of mine. It can be a fraction more as the texture will allow for a little extra.
Ingredients:
1 medium (240g) whole orange
200g melted butter
3 eggs, beaten lightly
1 cup (220g) castor sugar
1½ cups self-raising flour, sifted
CITRUS ICING:
1 lemon (140g)
1 small (180g) orange
1 cup (160g) icing sugar mixture
1tsp boiling water
Method:
- Preheat oven to 180º C or 160ºC Fan Forced
- Grease a deep 20cm cake pan, line base with paper
- Wash and dry orange, cut into quarters and remove any seeds. Process in a food processor until it becomes pulpy.
- Transfer orange to a medium bowl, stir in butter, eggs, sugar and sifted flour. Mix well
- Pour into prepared tin and bake 45- 50 minutes or until cooked when tested
- Stand for 10 minutes before turning out.
- Citrus Icing: Remove strips of rind of orange and lemon with a zester. You will need 2 tsp of each.
- Squeeze juice, you will need 2 tsp of each as well.
- Sift icing sugar into a bowl. Add juice and enough water to make a thin icing. Stir in rinds.
- Pour icing immediately over cake and stand until set.
Serve with whipped cream and berries 🙂
Delicious quick and easy to make cake. I made it with mandarins as I didn’t have oranges.