Saw many bloggers tried and tested this recipe and all of them were very satisfied with the result. So, I shouldn't miss this opportunity to try baking it then.
Yes... this cake tastes good with the moist and soft texture. And a good keeper too. :))
Recipe adapted from Almost Bourdain. Thank you. :))
250g lightly salted butter
( At room temperature, plus extra for greasing )
250g caster sugar - I used 200g
4 medium eggs
1 1/2 tsp finely grated orange zest - I used zest of 2 oranges
250g self raising flour - I used 250g plain flour + 3 tsp baking powder
85ml freshly squeezed orange juice
For icing :
125g icing sugar
5 tsp freshly squeezed orange juice
Preheat oven at 170C.
Grease and lined the baking tin.
Cream butter and sugar for 4 to 5 mins until very pale. ( light and fluffy )
Add in eggs, one at a time.
( If necessary adding a spoonful of flour with the last egg to prevent mixture curdling )
Add in orange zest.
Fold in flour all at once.
Slowly mix in the orange juice.
Pour into a baking tin and bake on middle shelf of oven for 45 to 50 minutes or until skewer comes out clean.
( If it starts to brown quickly, cover loosely with a sheet of lightly buttered foil )
Remove and let the cake ( in it's tin ) to cool on a wire rack.
When it's cooled completely, unmould, cut and serve.
( Store leftovers in airtight container )
As for the icing :
Sift icing sugar into a bowl and stir in orange juice until you have a spreadable consistency.
Spread it over the top of cake, letting it drip down the sides and leave to set.