Moist and fluffy Mo­roc­can or­ange cake

Pilbara News - - Life Style -

This Mo­roc­can or­ange cake is quick and easy to make and de­li­ciously moist. One very large or­ange, or two medium or­anges, should yield the half-cup of fresh or­ange juice used in the recipe. Prepa­ra­tion 10 min­utes Cook­ing 40 min­utes Serves 8 In­gre­di­ents 4 eggs 1 cup sugar

1⁄2 cup veg­etable oil 2 cups self-rais­ing flour 1⁄2 tea­spoon salt 1⁄2 cup fresh or­ange juice 2 ta­ble­spoons or­ange zest, from 1- 2 or­anges 1 tea­spoon vanilla


Pre­heat your oven to 180° C. Grease and flour a tube pan. If us­ing fresh or­anges, zest and juice them. With an elec­tric mixer beat to­gether the eggs and sugar un­til thick. Grad­u­ally, beat in the oil. Stir in the flour and salt, and then the or­ange juice. Beat un­til just smooth, and then mix in the zest and vanilla. Pour the bat­ter into your pre­pared pan, and bake for about 40 min­utes, or un­til the cake tests done. Al­low the cake to cool in the pan for 7 to 10 min­utes, then turn out on to a rack to fin­ish

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