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
About Maxine
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FAVOURITE FAMILY RECIPES: When life gives you winter oranges, make this gorgeously moist cake!
This is all that was left of the large 24x20 slab of orange cake brought into the office. Picture: iStock
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
Ingredients:
350g butter, softened
1.5 cups caster sugar
3 unwaxed oranges
6 eggs
1.5 cups self-raising flour
1 cup almond meal
200g demerara sugar
Here's how:
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.
Sift over the flour and fold in, followed by the almonds. The mixture should be light and fall off the spoon. If it's too dry, add a little milk to bring to a dropping consistency.
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).
Briefly mix together the remaining orange zest, and the juice of the oranges with the demerara sugar, then poke holes all over the top of the warm cake and pour over the drizzle, waiting for the cake to absorb one lot before adding the next.
Allow to cool in the tin before turning out.
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