My little cake baking away.
This cake is very very nice and so naturally I thought I would share it with anyone who ever stumbles, trips and falls on to my blog :)
This cake is very zesty so if you like a bit of zest? in your life then I think you would very much like this.
I recommend that you measure everything out and prepare everything before you start.
- 175g/ 6oz/ 1 cup of caster sugar.
- 175g/ 6oz/ 1 1/2 sticks of butter or margarine
- 3 medium/ large eggs
- 175g/ 6oz/ 1 1/3 cups of self-raising flour
- Finely grated zest of 2 oranges
- 5 tbsp lemon curd - This is what I think makes it really moist.
- 125g/ 4oz icing sugar
- Finely grated zest of 1 lemon
- 1 tbsp freshly squeezed lemon juice
Preheat the oven to 190'c/ 375'F/ Gas Mark 5. 10 minutes before baking. Lightly oil and line the base of a round 20.5 cm/ 8 inch deep cake tin with butter and a sprinkling of flour.
In a large bowl, cream the sugar and butter or margarine together until light and fluffy. Whisk the eggs together and beat into creamed mixture a little at a time. Beat in the orange juice with 1 tablespoon of the flour.
Your going to need to sift the flour twice now, so I recommend you sift the flour into a spare bowl and then sift into the bowl with the mixture in, folding it into the creamed mixture. After you have done that, spoon into the prepared cake tin. Stir the lemon curd and lemon zest together then dot on top of the cake mixture.
Then using a fine skewer or something thin, swirl the lemon curd through the cake mixture.
Bake in the oven for 35 minutes or until risen and golden. Allow to cool in the tin for 5 minutes, then turn out carefully onto a wire rack
I recommend that you make this when the cake is cold so the icing doesn't set before you pour it on.
Sift the icing sugar into a bowl, add the grated lemon zest and juice and stir well to mix. Then pour onto the cake, it will be quite runny at first but it sets on top of the cake.