The “amazing” on the title suits this cake perfectly!
I found the icing a little too sweet, so I intend to make this cake again and drizzle it with nothing but freshly squeezed orange juice.
I’ll publish the original Jill Dupleix’s recipe but must warn you that I halved the recipe and baked it in a 25cm round pan - the cake was huge! So I sent my mother-in-law half the cake.
She told me later it was delicious paired with a cup of strong black coffee.
The amazing orange cake
500g castor sugar
1 tbsp grated orange zest
500g self-raising flour
200ml freshly squeezed orange juice
250g icing sugar
50ml orange juice
Heat the oven to 170ºC/335ºF. You will need a 30 cm cake pan with removable sides – I don’t own one, used a regular pan and it worked fine - lined with parchment paper or well-greased with butter and then floured.
Cream the butter and sugar well, until it is very pale and thick.
Add the eggs one by one, beating well after each addition, and the zest. Add the flour all at once, and beat well, then slowly add the orange juice, until it is incorporated.
Pour the batter into the prepared cake pan, and bake for 1 hour and 10 minutes - or until an inserted skewer comes out clean (slow is best, so don’t be afraid to cook it longer. If it starts to brown too much on the top, cover loosely with a sheet of buttered kitchen foil.)
Leave the cake in the pan on a wire rack to cool, then gently remove the sides of the tin.
To make the icing, stir the orange juice into the icing sugar until you have the right spreading consistency, and apply with a palette knife, allowing the icing to drip down the sides of the cake.
Leave the icing to set before cutting the cake into wedges – if you can wait that long!!
Store it in an airtight container.
This recipe was posted on the Portuguese version of my blog on Nov. 7, 2006.