3/4 cup 170 g (6 oz) butter
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 eggs, beaten
3/4 cup (100 g) 4 oz plain flour (All purpose)
1 1/2 cups (150 g) 5 oz self-raising flour
1 orange
2 tbsp (25 g) 1 oz sugar cubes
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
3 eggs, beaten
3/4 cup (100 g) 4 oz plain flour (All purpose)
1 1/2 cups (150 g) 5 oz self-raising flour
1 orange
2 tbsp (25 g) 1 oz sugar cubes
method
1. Butter and base-line an 18 cm (7 inch) round deep cake tin.
2. Whisk the butter and caster sugar together in a bowl until pale and fluffy.
3. Gradually beat in the eggs. Fold in the plain flour and self-raising flour, sifted together.
4. Grate in the orange rind and fold in with 30 ml (2 tbsp) orange juice. Spoon into the prepared tin. Smooth the surface with a palette knife.
5. Roughly crush the cube sugar with the end of a rolling pin, then sprinkle evenly over the cake surface.
6. Bake in the oven at 170°C (325°f) mark 3 for about 1 1/4 hours until firm to the touch. Turn out on to a wire rack to cool.
2. Whisk the butter and caster sugar together in a bowl until pale and fluffy.
3. Gradually beat in the eggs. Fold in the plain flour and self-raising flour, sifted together.
4. Grate in the orange rind and fold in with 30 ml (2 tbsp) orange juice. Spoon into the prepared tin. Smooth the surface with a palette knife.
5. Roughly crush the cube sugar with the end of a rolling pin, then sprinkle evenly over the cake surface.
6. Bake in the oven at 170°C (325°f) mark 3 for about 1 1/4 hours until firm to the touch. Turn out on to a wire rack to cool.
serving amount
serves 8
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