While I was away over the weekend I had a gorgeous warm orange pudding for dessert, it was divine and reminded me that our friend Natalie (yes, the same Natalie that shared that fantastic brownie recipe) had given me a recipe for a beautifully moist orange cake and it is too good for me to not share with you!
1 ½ cups caster sugar
2 teaspoon grated orange zest
Juice of 2 oranges
2 cups self raising flour
You will need a 20cm cake tin and to pre-heat your oven to 180˚C.
1. Cream butter and sugar.
2. Add the eggs one at a time, beating well after each addition.
3. Add the zest and beat in a third of the orange juice, then a third of the flour and repeat with remaining juice and flour.
4. Pour into tin and bake for an hour.
To ice I mixed 20g of softened butter with a quarter cup of icing sugar and then started mixing in the juice of one orange and icing sugar alternately until I had an amount and consistency I was happy with.
BTW – it is fantastic warm or cold! Enjoy :-)