Here are some holiday snaps! We just spent a week at beautiful Peregian Beach. Besides some photos of the kids with my Grandma these photos of our holiday cake are the only ones I took.
This is, once again, from Jill Dupleix’s website. Jill describes it as the ‘richest, moistest, butteriest and yet lightest orange cake in the world’. How could I resist? The fact that it calls for a 30cm round tin just confirmed to me I needed to make it. I love a big cake and there are very few recipes that call for a huge 30cm round tin. I think I only have 3 recipes to utilise the tin so I have to accumulate more.
If you don’t have a big tin then you can half the ingredients and bake in a 22cm round cake tin for 45 to 50 minutes.
I made this cake well over a week ago and wrapped it in baking paper and tin foil and stored it in the freezer. Then we took it up the coast and drizzled the icing over. It was eaten over a few days and didn’t deteriorate at all. This is a really good cake that fed a lot of people.
the amazing orange cake
(Jill Dupleix care of her website)
500g caster sugar
8 x 60g eggs
1 tablespoon orange zest
500g self-raising flour
200ml freshly squeezed orange juice
Preheat the oven to 170 degrees. Grease and line a 30cm round baking tin.
Cream butter and sugar in a mixmaster until thick and pale. This will take awhile.
Add the eggs one at a time and beat well after each addition. Add the zest.
Add the flour all at once and mix then slowly add the orange juice. Pour into cake tin and bake for 1 hour and 10 minutes or until cooked through when tested with a skewer. Cover loosely with foil if it is starting to brown too quickly.
Cool the cake in the tin.
To make the icing mix 250g icing sugar with 50ml of orange juice. Drizzle this over the cooled cake and allow to set before slicing up the cake.