What’s Cooking?…Orange Butter Cake

When citrus are in season, in the cooler months of the year, they are so inviting, the smell and taste are just so tantalising.  To me any sweet dish made with citrus are a winner.  and what could be better than a quick butter cake made with fresh oranges and if you can get your hands on some home grown ones, all the better.

Butter cakes have a lovely moorish texture. The ingredients are so simple.  They are quick and easy and economical to make, keep well and always a crowd pleaser.

This is how I do it.

Ingredients for the Cake

100mls fresh orange Juice

Ingredients for the Butter Cream

20ml fresh orange juice

Method

Set oven to 180 degrees Celsius.  Line a 30cm log tin with baking paper.

In a medium bowl, add the butter, sugar and orange zest.

Mix together, then cream at high speed until the mixture looks pale and fluffy.  add the eggs, one at a time, beating well after each addition.  The mixture should be very light and fluffy.

Add the self-raising flour and orange juice.  Beat briefly until well combined.  Turn the mixture into the prepared tin.

Bake for about 40 minutes, or until golden on top and the cake is pulling away from the sides of the pan a little.

Allow to cool before adding the butter cream.  To make the butter cream mix the butter and icing sugar until very pale and fluffy, and the zest and juice and beat again.

Gently smooth all the mixture over the cooled cake.  Run a knife at regular intervals in two directions to decorate.

Serve with a nice cup of tea, coffee or glass of milk.