Sings heaven, I'm in heaven.... follows by a happy dance.... eats another slice, yet another, and another.
As I read this from Almost Bourdain - "it has to be the richest, moistest, butteriest and yet lightest orange cake in the world." - I am sold! The ingredients are all so basic and you probably have it sitting in your kitchen right now. If you do, go whip up this cake. You won't regret it.
I ate almost the whole entire cake! I got too carried away with the light texture and forgot that it contains more than a block of butter. So, be warned!
Makes 1 x 22-cm cake, to serve about 8
250 g caster sugar (I reduce to 180 g)
4 medium eggs
1 1/2 tsp finely grated orange zest
250 g self raising flour
85 ml freshly squeezed orange juice (about 2 oranges)
125 g icing sugar
5 tsp freshly squeezed orange juice
1. Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
5. For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.