3 minute read

Moist Orange Cake

Preparation time: 30 mins

Cooking time: 50-60 mins plus cooling time Serves: 8

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Ingredients

3 eggs; 250g caster sugar; 275g plain flour; 2½ tsp baking powder; 100g butter, softened; 100g plain Greek yoghurt or sour cream; 1 large orange, washed and cut into pieces with the rind, but remove the seeds; 1 tsp vanilla extract Glaze: Juice of one large orange; 100g caster sugar IMPORTANT – food processor or blender required

Method

Preheat oven to 175°C. Prepare an 8 inch / 21cm springform pan by coating the sides with sunflower oil or butter and lining the base with greaseproof paper. Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy and increased in volume. Sift the baking powder and flour together then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yoghurt or sour cream. In a food processor or blender, process the whole orange until it is almost pureed. Add this blended orange to the cake mixture along with the vanilla

Answers on page 105 extract and stir until evenly combined, then pour the batter into the prepared tin. Bake for 50-60 minutes, depending on your oven. The cake is ready when a skewer inserted into the centre comes out clean. Allow to cool for about 15 minutes, then remove the side of the springform pan. Prepare the glaze by heating the sugar and the orange juice in a saucepan, and allow to simmer for a few minutes, until the liquid has a syrupy consistency. Skewer the top of the cake a few times, then spoon and brush glaze over the top of the cake and allow to cool completely before cutting.

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