Orange Cake

Another orange cake, in order to use up a surplus of oranges as mentioned in my previous blog entry. This one was a little stickier because of the filling, but I suspect that will lead to its taste sensation success when eaten tomorrow morning. It's like a cake sandwich, topped with sugar. What's not to like?    

Orange Cake

115g caster sugar

2 eggs

¾ cup self-raising flour

1 tbsp. melted butter

Grated rind of 1 orange

Preheat oven to 160°C

Beat eggs until thick and pale in colour. Add sugar and grated orange rind. Continue beating till thick and creamy, then lightly fold in the sifted flour, stirring in the butter at this point as well.

Pour even quantities of the mixture into two well greased baking tins (round or loaf style, your choice), and bake for 20-25 minutes. Turn out to cool.

Orange Cake Filling

Grated rind of 1 orange

Juice of 1 orange

¾ cup sugar

1 tsp. butter

1 egg, beaten

Place all ingredients into a double saucepan (or heat-proof bowl placed over a saucepan filled with water). Cook over boiling water until thick (around 8 minutes).

Allow to cool completely before spreading between the layers of cake, then sift icing sugar on top of cake.

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For those of you who are not in Australia, please find here a selection of Measurement & Temperature Conversion Charts which should help with the accuracy of your own cooking.