ORANGE & SULTANA MADEIRA CAKE

SERVES 8 PREP 15 MINS + COOLING COOK 50 MINS PER SLICE 2344kj COST $$

185g unsalted butter, softened ⅔ cup caster sugar 2 tsp vanilla extract 1 tsp grated orange zest, plus extra, shredded, to serve 3 eggs ¾ cup self-raising flour ¾ cup plain flour ¼ cup orange juice ¾ cup sultanas micro mint leaves, to serve CREAM CHEESE FROSTING 125g cream cheese, softened 60g unsalted butter, softened ½ cup icing sugar mixture, sifted 1 tsp vanilla extract 1 Preheat oven to moderately slow, 160°C. Lightly grease and line base and sides of a 10 x 20cm loaf pan with baking paper. 2 In a large bowl, using an electric mixer, cream butter, sugar, vanilla and zest together until creamy. Add eggs one at a time, beating well after each addition. 3 Sift flours together into a bowl. Lightly fold into creamed mixture alternately with orange juice. Fold through sultanas. Spoon mixture into pan, smoothing top. 4 Bake 45-50 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes before turning onto a wire rack to cool completely. 5 CREAM CHEESE FROSTING In a small bowl, using an electric mixer, beat all ingredients together until smooth. Spread frosting over cake. Serve topped with extra orange zest and micro mint leaves.

“My family love cake – and this one never lasts very long!”