Orange Cake

Ingredients

For the cake

• 2 medium oranges (about 170 g each)

• 330 g plain flour

• 2 tsp baking powder

• ½ tsp bicarbonate of soda

• ½ tsp fine sea salt

• 170 g unsalted butter, cut into roughly 6 pieces, then left at room temperature

• 330 g caster sugar

• 3 large eggs, at room temperature

• 170 ml full-cream milk

For the icing

• 60 g unsalted butter, cut into roughly 4 pieces, then left at room temperature

• 180 g icing sugar, sifted

• Finely grated zest of 1 orange

• 20 ml full-cream milk

• ½ tsp vanilla extract

Steps

1. Put the oranges in a small saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce the heat to low and partially cover with a lid. Simmer gently for about 1 hour, until the oranges are completely soft. A small, sharp knife should penetrate the orange without resistance.

2. Remove the oranges with a slotted spoon and place on a plate to cool. Once cool enough to handle, cut into roughly 8 pieces and place in a food processor, including the peel and any juice. Process to a fine purée, then measure out 250 g and scrape into a small bowl. (Any leftover purée can be frozen for another use.)

3. Preheat the oven to 175°C fan-forced and line the base and sides of a 20 cm round cake tin with baking paper.

4. Sift the flour, baking powder, bicarbonate of soda and salt into a medium bowl.

5. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 2–3 minutes, until fully combined and pale but not quite fluffy. It won't be entirely creamy, as there's proportionally more sugar than butter — trust the process!

6. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

7. Add the orange purée and mix until combined. With the mixer on low speed, add the dry ingredients in alternating additions with the milk, beginning and ending with the flour mixture. Mix just until everything is incorporated; don't overmix.

8. Pour the batter into the prepared cake tin and smooth the top. Bake for approximately 50–60 minutes, or until a skewer inserted into the centre comes out clean. If the top starts browning too quickly, loosely cover with foil. Leave to cool in the tin for 10–15 minutes before transferring to a wire rack to cool completely.

9. For the icing, beat the butter in a bowl until smooth and creamy. Gradually add the sifted icing sugar, then mix in the orange zest, milk and vanilla extract. Beat until smooth, fluffy and spreadable, adding a tiny splash more milk if needed.

10. Once the cake is completely cool, spread the icing generously over the top. Admire that beautiful creamy finish, put the kettle on, and make yourself a cup of tea or coffee. Cut a generous slice, sit down, and enjoy this lovely moment. 🍊