Orange Cake
Serves: 8
Ready in: 60 mins +
Cost Cutting Eco Friendly Freezes Well
An easy-yet-impressive cake with a gorgeous zesty flavour, serve this cake as it is or play with a chocolate ganache filling
Ingredients:
1 orange4 free-range eggs
110g brown sugar
1 tbsp treacle
200ml Borderfields rapeseed oil
200g plain flour
1 tbsp ground ginger
1 tsp baking powder
100g sultanas
[hd]For the filling[/hd]
zest of 1 orange
150ml crème fraîche
handful of icing sugar
method:
- Submerge the orange in a pan of water and bring to the boil. Simmer for 30-40 minutes, then drain and leave to cool.
- Preheat the oven to 180C/350F/Gas 4. Quarter the cooked orange, scoop the pulp into a bowl with the roughly chopped peel and combine into a rough textured pulp.
- Whisk the eggs and sugar in another bowl until light and fluffy, then stir in the treacle and orange pulp.
- Beat in the Borderfields rapeseed oil, then fold in the sieved flour, ginger, baking powder and sultanas.
- Pour into two lined 20cm baking tins and bake for 20-25 minutes, until risen and springy. Cool on a wire rack.
- Stir the orange zest into the crème fraîche along with the icing sugar until smooth.
- Spread the filling onto one of the cakes and place the other on top, then cut into eight pieces to serve.
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