posted by Janie 01-27-100 11:31 AM
Afternoon Tea Orange Cake
1 large orange or mandarin
2 eggs
125 g unsalted butter, softened
1/4 cup castor sugar
225 g self- raising flour
Icing:
2 cups pure icing sugar.
1 teaspoon melted butter
1 tablespoon fresh orange or mandarin juice
1 tablespoon Grand Marnier or Mandarin-Napoleon liqueur
1 tablespoon chopped candied or sugared citrus peel
Preheat oven to 190 º C and butter a 20 cm. ring tin. Zest and juice orange.
Combine all cake ingredients in a food processor and blend for 2 minutes until smooth and creamy. Pour into prepared tin and bake for 30-35 minutes.
Cool for 5 minutes in tin before turning out onto a wire rack. Cool completely before icing.
Beat all icing ingredients except peel until quite smooth. Stir in peel. Warm icing over hot water until it thins a little and pour or spread over cake.
Small cakes in paper cases will take 10-15 minutes to bake. Ice as above or dust with icing sugar.