Recipe Of The Month

Joyce Allen’s Fine Orange Cake

Joyce recommended adding the last egg separately at the end of the mixing to ensure a fine even texture.

# 185g butter
# ¾ cup caster sugar
# Grated rind 1 orange
# 3 medium eggs
# 1 cup SR flour
# ½ cup plain flour
# 4 tablespoons fresh orange juice
# 1.5 litre loaf pan or orange cake tin
# 1 tablespoon desiccated coconut

Preheat oven to 170 deg C (150 deg C for fan forced oven). Cream butter, sugar and orange rind until light and fluffy. Add 2 of the eggs, one at a time, beating well after adding each one. Sift flours together and add to the creamed mixture then stir int the orange juice. Lastly, add the remaining egg and beat into the mixture until smooth. Grease the loaf tin and line with baking paper then grease the baking paper with butter and spinkle in the coconut, tapping so there is a thin even coating of coconut.

Place cake batter into tin and spread to corners. Bake for 55 to 60 minutes, test with a fine skewer in the centre of the cake during the last 10 minutes to make sure it is cooked. Leave the cake to stand for a few minutes then turn out carefully. Serve perfectly plain, or alternatively, ice with a thin Orange Glace Icing. This cake will keep fresh and moist for 3 to 4 days in an airtight container.

Submitted by Maureen Simpson Oct. 2009