This simple dessert calls for freshly grated orange rind instead of orange juice. Choosing to use the rind actually gives citrus–derived baking recipes a stronger lingering citrus flavour and aroma.
- 175 g Butter; at room temperature
- 175 g Castor Sugar
- Grated Rind of 2 Oranges
- 3 Medium Eggs
- Sift twice : 225 g Self–raising Flour
- 1/2 tsp Baking Powder; sifted with self–raising flour
- 4 tbsp Fresh Milk
Cream butter with a mixer until light and add castor sugar. Beat well to build in as much air as possible in this mixture. Then add orange rind and continue beating for 5 minutes.
Beat in whole eggs, one at a time. Should the mixture starts to curdle, add in a tablespoon of flour. Add in milk and beat until well–blended. Fold in flour gently with a spatula until the mixture starts to resemble a honeycomb texture. Pour mixture into prepared greased 21 cm round baking pan.
Bake in preheated oven at 160°C for about 1 hour or until a wooden skewer inserted into the centre of the butter cake comes out clean. Leave to cool completely before serving.