200 g flour
50 g soft butter, cut into small knobs, plus extra for greasing
200 g unrefined caster sugar
zest of 1 orange
5 egg yolks
milk for glazing
50 g soft butter, cut into small knobs, plus extra for greasing
200 g unrefined caster sugar
zest of 1 orange
5 egg yolks
milk for glazing
method
1. Heat the oven to 160°C/gas 3. Generously butter a 24cm push-up-bottom cake tin.
2. Place the flour in a bowl, add the butter, sugar, orange zest and egg yolks, and work together with your fingers until all the ingredients are evenly blended - the mixture will be quite sticky. Put the mixture into the prepared cake tin and spread it out with your hands.
3. Make a pattern in the top of the cake mixture with a knife or pastry cutter, and brush the surface with a little milk. Bake for 35 minutes, until the cake is golden brown and has come away from the sides of the tin.
4. Leave to cool in the tin for 5 minutes before turning out.
2. Place the flour in a bowl, add the butter, sugar, orange zest and egg yolks, and work together with your fingers until all the ingredients are evenly blended - the mixture will be quite sticky. Put the mixture into the prepared cake tin and spread it out with your hands.
3. Make a pattern in the top of the cake mixture with a knife or pastry cutter, and brush the surface with a little milk. Bake for 35 minutes, until the cake is golden brown and has come away from the sides of the tin.
4. Leave to cool in the tin for 5 minutes before turning out.
serving amount
serves 6
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