Читать книгу Bake Text Only - Rachel Allen - Страница 58

100g (3½oz) butter

2 eggs

Finely grated zest of 1 orange

100g (3½oz) caster sugar

100g (3½oz) icing sugar, sifted

125g (4½oz) plain flour

1 tsp baking powder

For the topping

100g (3½oz) icing sugar

1-2 tbsp freshly squeezed orange juice

20cm (8in) diameter spring-form/loose-bottomed tin

1 Preheat the oven to 180°C (350°F), Gas mark 4. Butter and flour the sides of the cake tin and line the base with greaseproof paper.

2 Melt the butter gently in a saucepan and set aside.

3 Using a hand-held electric beater, whisk together the eggs, grated orange zest and caster and icing sugar for a few minutes until light and slightly fluffy. Stir in the melted butter and sift in the flour and baking powder. Fold it all together gently.

4 Pour the cake mixture into the prepared tin, smooth the surface and bake in the oven for 35-40 minutes or until golden and set in the centre and a skewer inserted into the middle comes out clean.

5 Place the tin on a wire rack and allow to stand for about 10 minutes before removing the cake carefully from the tin. Allow to cool on the wire rack.

6 To make the topping, sift the icing sugar into a bowl and stir in just enough orange juice until it is soft but not runny.

7 When the cake is cool, place it on a serving plate or cake stand and spread the icing over the top. Dipping a spoon or table knife in boiling water makes it easier to spread the icing.