SWEET ON CITRUS

• Published date: 28 September 2022
• Publication title: Hastings Leader, The

ZESTY ORANGE CAKEFor best results, all ingredients should be at room temperature. An alternative filling for the cake is orange marmalade made into a spreadable consistency with a little gin. The cake can also remain whole — not halved crosswise — and iced, or sprinkled with icing sugar then served with whipped cream

Ingredients2 Tbsp milk

50g butter

finely grated rind and juice 1 medium orange

3 eggs

cup sugar

1 cup self-raising flour

Cream Cheese Icing: 75g cream cheese

1 cups icing sugar

finely grated rind orange

1 Tbsp orange juice

MethodPreheat the oven to 180C. Lightly oil a 21cm round cake pan. Line the base and sides with baking paper.

Place the milk and butter in a small saucepan and heat gently until the butter is just melted. Add the orange rind and 1 tablespoon of the orange juice. Cool. (Reserve the remaining orange juice for the icing.)

Beat the eggs and sugar until thick and creamy. It should be smooth — not grainy — when rubbed between your thumb and fingertips. Gently fold the flour into the egg mixture alternatively with the cooled milk combo.

Pour into the prepared cake pan. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Cool for 5 minutes then remove the cake to a wire rack. Cool completely.

To make the icing, cream all the ingredients together until smooth. Chill for 5 minutes.

Slice the cake in half crosswise. Spread one-third of the icing on the base. Sandwich together with the top. Spread the remaining icing over the top. Great garnished with dried citrus slices or grated orange rind.

GROOVY GRAPEFRUIT SLICEA café-style slice that’s delish served with yoghurt or whipped cream.

IngredientsBase: 225g butter, softened

cup icing sugar

2 cups plain flour

Topping: 4 eggs

1 cups caster sugar

4 Tbsp plain flour

finely grated rind...