1 teaspoon grated orange rind
3 tablespoon orange juice
1/2 cups of water
3/4 cup sugar#
1 1/4 cup self raising flour, sifted
Method:Grease and line 20cm round cake tin with grease-proof baking paper.
Place butter, orange rind, orange juice & water in a saucepan and stir until butter has melted.
In a separate bowl beat eggs & sugar until thick & creamy.
Fold sifted flour into egg mixture. Then lightly fold hot liquid into flour and egg mixture.
Pour into tin and bake in moderate oven at 180 degrees* for 35 to 40 minutes.
Turn onto rack & cool.
This is a lovely cake. Its very light and quite moist. Next time I made it I would add more grated orange rind, as the flavour is quite subtle.
Suggestions# Since I didn't have any caster sugar in the pantry I substituted it for raw sugar, which still made the cake very light.
I have made this cake before for my Mum's 70th (shown below), as a double-layer cake with whipped cream spread in the middle using a 23cm round springform cake tin, which took 35 minutes to cook in a 160 degree (fan forced) oven.
*Timing and temperature may vary depending on your type of oven.