Orange But­ter­cake with Glace Ic­ing

Serves 6-8, Prep 25 mins, Cook 40 mins

New Idea - - Food -

150g un­salted but­ter, chopped, at room tem­per­a­ture ¾ cup caster sugar 3 tsps finely grated orange rind 2 eggs, at room tem­per­a­ture ½ cup milk 11/ cups self-rais­ing flour

3 Ed­i­ble flow­ers, to dec­o­rate (op­tional)

GLACE IC­ING 1 cup ic­ing sugar mix­ture 3-4 tsps of orange juice

1 Grease a 20cm-round cake pan. Line base and side with bak­ing pa­per, ex­tend­ing pa­per 2cm above pan edge. 2 Beat but­ter, sugar and rind in a small bowl of an elec­tric mixer un­til light and fluffy. Beat in eggs, one at a time, un­til com­bined. Trans­fer to a large bowl. 3 Add milk and sifted flour in two batches, stir­ring un­til com­bined. Spoon into pre­pared pan. Smooth over top. 4 Cook in a moderately slow oven (160C) for about 40 min­utes, or un­til a skewer in­serted into cen­tre comes out clean. Re­move from oven. Stand in pan for 10 min­utes. Turn out onto a wire rack to cool. 5 To make ic­ing, com­bine sugar and juice in a bowl. Stir un­til smooth. 6 Spoon ic­ing over cake. Dec­o­rate with ed­i­ble flow­ers.

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