This week, we're making orange cake!
What can I say about orange cake? This is a dense, rich cake made with butter and plenty of eggs. I prefer to make my cakes with less sugar than a lot of recipes call for, which in my opinion puts the emphasis more on the ingredients that give a cake taste - vanilla, cocoa powder or as in this case, orange. Great to serve with tea, or take into work to leave by the coffee machine. Everyone will love you for it!
250 g self-rising flour (or flour with baking powder)
125 unsalted butter, melted
150 g castor sugar
100 ml orange juice
Finely grated zest of 2 oranges
Pinch of salt
Preheat the oven to 175 degrees Centigrade.
Beat the eggs and sugar for 10-12 minutes, until very thick. Keep beating while pouring in the butter, then the orange juice and zest. Sift the flour and salt into the mixture. Using a spatula, fold the flour into the batter until it's smooth (but no longer!). Pour the batter in a well-buttered gugelhupf. Bake in the middle of the oven for 1 hour or until a cake tester comes out clean and dry. Leave to cool in the gugelhupf for 15 minutes, then tip unto a rack and leave to cool completely before cutting. Enjoy!
Tip: Make an orange syrup from orange juice and sugar or orange juice and honey and sprinkle this over the cake before serving.