Hello everyone; can I just say before kicking off this recipe, HOW GOOD WAS THE FIRST EPISODE OF GBBO?! …wowee. 1 gone and 12 more to go, seriously now excited for next week.
Anyway, so this week I made Mary’s double orange cake for the family and it yielded good results which made me very happy! The cake itself felt very light in texture with the taste of fresh oranges; reminded me of orange juice for breakfast. It’s a very easy cake to make, and goes well with fresh double cream or a cup of tea. For me, it screams refreshing and summery.
- 175 g butter, softened
- 175 g caster sugar
- 3 large eggs, beaten
- 175 g self raising flour
- 1.5 tsp baking powder
- Grated rind and juice of 1 large orange
For the icing:
- 2 tbsp apricot jam
- 100 g icing sugar, sifted
- Finely grated rind and juice of 1/2 an orange
- Pre-heat the oven to 180C/fan 160C/gas mark 4. Grease an 8″ deep cake tin and line the base with baking parchment.
- Add all the ingredients for the cake into a large bowl and beat until combined and blended. Turn into the cake tin and level the surface.
- Bake in the oven for 35 mins approx until well risen and golden on the top. Leave to cool in the tin for 5 mins, then turn out, peel off the parchment and allow the cake to finish cooling on a wire rack.
- Add the apricot jam to a small saucepan and heat gently until warmed through. Brush over the top of the cake.
- In a bowl, add the sifted icing sugar with the juice of the orange, mix until it is of spreading consistency (I added the rind at this point).
- Pour over the top of the cake and gently spread out with a small palette knife. If you didn’t want to add the rind to the icing mixture you can decorate with it once set.