This cake is based upon the recipe for orange pound cake in the great british village show book by James Martin, however i've changed a few bits to make it simpler and a bit cheaper! tis a yummy change to a victoria sponge cake.
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You Will Need
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- 4.5 ounce Caster Sugar
- 4.5 ounce Self-Raising Flour
- 4.5 ounce Butter
- the zest of one large Orange(s)
- the juice of half a large Orange(s)
- 1.0 tsp Baking Powder
- 1.0 tbsp ground Almonds
- 2.0 ounce Icing Sugar
- 2.0 ounce Butter
- 4.0 tbsp Orange Juice
- Mixing Bowl
- Spoon
- Electric Whisk
- Loaf Tin
- Baking Paper
- Oven pre heated to 150 degrees
- 2.0 tbsp Egg(s) medium
- 1.0 handful of Almonds flakes
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- PROJECT BUDGET
- Reasonably Priced
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Gather together all the ingredients, weigh them out and pre heat the oven.
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line the bottom and the long sides of the loaf tin with baking paper.
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sieve the flour and baking powder into a mixing bowl. Then put the butter (4.5 oz), eggs, orange zest and juice (half an orange), ground almonds and vanilla essence into the bowl.
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whisk all the ingredients together in the bowl until the mixture turns pale and as smooth as it can be.
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pour the mixture into the loaf tin and put into the oven. Bake for 40- 45 mins or until you can put a skewer into the middle of the cake and it comes out clean.
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while the cake is in the oven make the icing for the middle and top of the cake. i never measure the ingredients i do it by taste so the guild lines i've given may need to be altered slightly depending on how it's looking!
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put the butter and icing sugar into a bowl and mix it together until it's very pale and smooth keep tasting it to see if you need to add more sugar or butter. you want it to taste sweet and not greasy. Once the mixture is smooth add in the juice and keep mixing you may need to add a bit more sugar if it gets too runny. cover this bowl and put it into the fridge until you need it.
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when the timer goes off take the cake out of the oven and allow it to cool for 15 mins in the tin. then simply pull either side of the baking paper and lift the cake out of the tin. Leave the cake to cool until it is completely cold.
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when the cake has completly cooled take a sharp knife and cut the cake in half.
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Cover the bottom half of the cake with the icing you made earlier leaving a little left over to cover the top.
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put the top half ontop of the bottom half and smooth over a thin layer of icing onto the top.
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cover with almond flakes and that's it! make a brew and have a slice of cake. super!
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Tosh
23 Sep 03:47
yummy
Vicky Ninja
29 Oct 14:50
Can I add that you've forgotten in your instructions to add the sugar :) Lovely cake though.
Hannah
29 Oct 21:32
o no!
thank you for that i totally hadn't noticed.
xx