Orange Cake for Sunday Tea


Serve with a nice cup of black tea on a cold winter afternoon.




250 g Butter softened

250 g Sugar

4 Eggs

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.

The cake:

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.

Buon Appetito!




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