Directions
- 1Beat the eggs, orange zest, and sugar together for 5 minutes.
- 2Add the cream, whisking for 2 minutes.
- 3Sift in the flour and baking powder.
- 4Add the oil and orange extract (if using).
- 5Fold gently until well combined.
- 6Add the orange juice with bits and give a gentle mix.
- 7Pour the batter into a lined 2-pound tin.
- 8Put a line of softened unsalted butter on top of the batter.
- 9Bake at 180°C (175°C according to description) for about 40 to 50 minutes.
- 10Take the cake out of the oven and let it cool down.
- 11Remove the paper from the cake.
- 12Poke some holes in the cake.
- 13Soak the cake with the soaking syrup (orange juice).
- 14Wrap the cake up and let it chill for about a couple of hours.
Ingredients
- 1 zest of orange
- 220 gm granulated sugar
- 3 large eggs
- 100 ml double cream
- 60 ml fresh orange juice with bits
- 190 gm cake flour or plain flour
- 0.5 tsp baking powder
- 1 pinch salt
- 0.25 cup oil
- 1 tsp orange extract
- 60 ml freshly squeezed orange
- Marmalade
- chopped nuts
Equipment
cake tinwhisk
Tips
- To make it a beautifully loafy shop-like cake, put a line of softened unsalted butter on top before baking.
- For homemade cake flour: for every 100gm of plain flour, add 10gm of cornflour and sift twice.
- You can make a bigger batch of cake flour and store it in an airtight container for a couple of months.
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