I baked this delightful seasonal cake in honour of two of my colleagues' birthdays this week and wow, was it a hit!
Maxi's super-moist orange cake
Gorgeous, sticky, yet light and full of fresh orange flavour, this cake does not weigh heavy and is a party on the tastebuds.
The best thing is, you can swap out the orange for whatever citrus you have growing at home and in season. I've also done this with lemon and then again with limes. All are winners.
Maxi's super-moist orange cake recipe
350g butter, softened
Pre-heat the oven to 180C, or 160C fan-forced. Line your 24x20 cake tin with greaseproof paper.
Beat together the butter, caster sugar and the finely grated zest of 2 oranges until light and fluffy. Add a pinch of salt and the eggs, one at a time, beating until well combined before adding the next.
Ladel into tin and gently level the top. Bake for about 60-65 minutes, until a skewer comes out dry (crumbs clinging to it are fine).
Allow to cool in the tin before turning out.