Before I embark on a description of how light and fluffy this easy orange cake is, I feel I should explain myself. Perhaps a mea culpa doesn’t matter amid the gorge (collective noun?) of food bloggers posting with hearty gusto out there. However I have failed spectacularly to blog a single recipe in recent weeks. My excuse? Things have been a little hectic of late. In a sort of leaving my staff job, and setting myself up as a freelance journalist kind of a way. But my new business is now up and running and I’m now into my third week of not, I repeat, not getting up at 5am to be in the newsroom for 6. I’m already feeling like a new person. So what better way to celebrate than with cake. This recipe is from the family of a Sicilian man I interviewed for a BBC radio documentary.
Ingredients
Optional fairy helper to squeeze oranges and create sticky mess.
2 eggs (separate yolks and white)
80g butter
100g caster sugar
2 oranges (zest from 1 orange, juice from both)
200g sifted flour
1and 1/2 tsp baking powder
1/2 tsp vanilla extract
Method
1. Preheat oven to 180C and line a smallish cake tin. Next melt the butter in a pan. Let it cool a little before tipping into a mixing bowl with the sugar and 2 egg yolks (keep egg whites for later). Mix well then stir in the orange zest and orange juice.
2. Fold in sifted flour and baking powder. Then whisk egg whites to form peaks and fold even more gently into mixture.
3. Tip cake mix into lined tin and pop in oven for 25-30 minutes or until skewer comes out clean. Dust with icing sugar.
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