Serve with a nice cup of black tea on a cold winter afternoon.
250 g Butter softened
250 g Sugar
2 tblsp. Zest of 1 orange
1 ¼ dl Orange juice
100 g Corn flour (fine)
150 g Gluten free flour (or normal flour)
Orange Butter Frosting:
250 g Icing sugar
3 tblsp. Butter softened
3-4 tblsp. Orange juice
Strips of Orange zest for decoration.
1. Preheat the oven to 180 degrees C. Butter a cake tin and dust it with fine corn flour.
2. Beat the butter with the sugar until light and fluffy. Beat in the eggs, one at a time, add the orange zest and juice. Add the two types of flour to the egg mixture a tablespoon at a time, stirring well after each addition.
3. Pour mixture into the buttered cake tin and bake in centre of the oven for around 45 minutes or until a toothpick inserted into the centre of the cake comes out clean.
4. Remove cake from oven and let cool on a rack.
Orange Butter frosting:
Gradually beat the icing sugar into the softened butter. Beat until light and fluffy. Beat in the orange juice to bring to spreading consistence.
Place cake on a serving platter, and frost the cake with the orange butter frosting, arrange the strips of orange zest on top of the cake.