Thursday, August 5

Orange cake

The oranges at this time of year are splendiferous, so in keeping with my citrus spree I decided to whip up a Stephanie Alexander (God love her) orange "afternoon tea" cake. I say screw waiting for afternoon to come round - we ate this baby for lunch!
Super easy, gorgeous fluffy yellow inside and the icing will bloooow your mind. mmmm orange, no wait, brandy, mmm more orange and *zing* brandy!

You need
zest and juice of one orange
225gs self raising flour
3/4 cup of castor sugar
2 eggs
60gs butter.
icing sugar
splosh of orange juice
splosh of brandy
dab of butter

Heat your oven to 190 degrees. Grease a 20cm round cake tin.
Sift your flour into a bowl, add sugar, eggs and butter and start creaming it together. Add the orange juice and zest. Mix it all up , pop it in the cake tin and cook it for about 30 minutes. Leave it in the pan for 5 minutes before turning out onto a cake rack to cool.
Mix all the icing ingredients together over a little heat so that the butter melts in easily, dont let it get hot though. Once you have a smooth consistency and a taste you're happy with (more brandy, more sugar, more orange - whatever) then spread it on your cooled cake. Boil the kettle, make a cup of tea and enjoy.

More food here...


  1. oh that looks LOVELY! and the flowers are beautiful :)

  2. Mmmmmm looks GORGEOUS! mouth watering...

  3. bugger light, go into food styling :)

  4. Fifth version of this recipe I've checked, and you're the first to finally clear up an ambiguity in the original recipe. Stephanie almost made it sound like you put the whole orange in. Anyway, thanks for clarifying (unintentionally no doubt).


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