Orange Cake
Description
This orange cake recipe is super refreshing with the freshness of oranges. It is soft and moist in texture and has a citrus zesty flavor to it. You can enjoy it with tea or serve it at celebrations.
Instructions
- Preheat the oven 160°C fan-forced (180°C conventional). Grease and flour a large bundt tin (25cm top measurement) or 6 small (90g capacity, 9 cm top measurement) bundt tins.
- Place the chopped orange in the food processor and process for 1 minutes or until pureed.
- Add the butter and sugar, process to incorporate, then add the eggs and process again until combined. Add the flour, almonds and baking powder and process until just combined.
- Spoon the mixture into the prepared tin/tins and smooth the surface. Bake for 40-45 minutes for a large cake or about 15 minutes for the small tins, or until the cake just springs back when touched in the centre. Cool in the tin for 10 minutes, then turn onto a wire rack.
- Meanwhile, for the orange sauce, peel the zest thinly from the oranges with a peeler and carefully cut away any white pith. Cut the zest into thin strips. (Alternatively, use a citrus zester to peel the zest into long shreds).
- Juice the oranges and place the juice in a small saucepan with the zest, sugar, spices and 1/3 cup (80ml) water over medium-high heat. Stir until the sugar has dissolved, then bring to the boil. Reduce the heat to medium-low and simmer for 5 minutes or until the syrup begins to thicken slightly and the zest becomes translucent. Set aside to steep and cool until the cake is ready to serve.
- Serve either warm or cool, with the orange sauce and creme fraiche.
