Buttery Orange Cake Recipes

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BUTTERY ORANGE CAKE



Buttery Orange Cake image

I add the finely grated rind of a small orange to the creaming butter/sugar mixture to give the cake a little more zing. Suitable to freeze.

Provided by Chrissyo

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 6

250 g unsalted butter, softened, chopped
1 1/4 cups caster sugar
4 eggs
1/3 cup self raising flour
3/4 cup orange juice
2 tablespoons boiling water

Steps:

  • Preheat oven to moderate (180oC/160oC fan-forced). Grease a deep 22-23cm round cake pan, line the base with baking paper.
  • Beat butter and sugar in a small bowl with an electric mixer until light and creamy.
  • Add eggs, one at a time, beating until combined between additions. Fold in the sifted flour, then the juice and boiling water.
  • Spread the mixture into the prepared pan and bake for about 1 hour or until the cake is cooked when tested with a skewer. Stand the cake for two minutes before tuning onto a wire rack to cool.
  • Dust with sifted icing sugar if desired.

Nutrition Facts : Calories 411.1, Fat 27.9, SaturatedFat 16.8, Cholesterol 172.9, Sodium 38.9, Carbohydrate 37.8, Fiber 0.2, Sugar 33.4, Protein 4.1

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