Orange Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 389.7
- Total Fat: 15.7 g
- Cholesterol: 54.3 mg
- Sodium: 20.7 mg
- Total Carbs: 58.2 g
- Dietary Fiber: 0.0 g
- Protein: 3.9 g
View full nutritional breakdown of Orange Cake calories by ingredient
Introduction
Delicious moist orange cakeMakes 12 servings. Delicious moist orange cake
Makes 12 servings.
Number of Servings: 12
Ingredients
-
250g Pure dairy free sunflower spread
250g sugar
4 eggs
grated zest of 1 orange
250g self-raising flour
100ml orange juice
For the icing:
250g icing sugar
50ml orange juice
Directions
Makes 12 servings.
Preheat oven to 170°C. Grease a 22 cm springform cake tin and line with baking paper. Cream the butter and sugar well, until it is very pale and thick - this will take 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Add the flour and zest and beat well. Slowly add the orange juice, mixing well until it is incorporated.
Pour the batter into the prepared cake tin. Bake for 45 to 50 minutes or until an inserted skewer comes out clean. Leave in the cake tin for 10 minutes, then remove from the tin and leave to cool on a cake rack.
Mix the orange juice into the icing sugar. Ice the cooled cake and allow the icing to drizzle down the sides of the cake.
Preheat oven to 170°C. Grease a 22 cm springform cake tin and line with baking paper. Cream the butter and sugar well, until it is very pale and thick - this will take 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Add the flour and zest and beat well. Slowly add the orange juice, mixing well until it is incorporated.
Pour the batter into the prepared cake tin. Bake for 45 to 50 minutes or until an inserted skewer comes out clean. Leave in the cake tin for 10 minutes, then remove from the tin and leave to cool on a cake rack.
Mix the orange juice into the icing sugar. Ice the cooled cake and allow the icing to drizzle down the sides of the cake.