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Ингредиенты
- Â Â vegetarian
- 1 x thinskinned orange
- 275 gm selfraising flour
- 3 x level tsp. baking pwdr
- 275 gm caster sugar
- 225 gm soft baking margarine
- 4 x Large eggs
- 1 tsp grnd cinnamon
- 1 tsp mixed spice
- Â Â orange filling:
- 2 x level Tbsp. orange pulp
- Â Â reserved from orange
- 50 gm soft butter
- 175 gm icing sugar sieved plus a little extra for dusting
Инструкции
- Grease and baseline two 200mm sandwich tins with greased greaseproof paper.
- Place the whole orange in a small saucepan cover with boiling water and cook in the simmering oven till soft about 1 1/2 hrs.
- When the orange is soft and cool cut in half and remove any pips.
- Process the whole orange including the skin till medium chunky.
- Reserve 2 level Tbsp. of the orange pulp for the icing and put the rest back in the processor.
- Add in the remaining cake ingredients and blend till smooth.
- Avoid overmixing.
- Divide the mix proportionately between the two tins.
- Bake on the grid shelf on the floor of the roasting oven with the cool plain shelf nn the second set of runners for about 20 to 25 min turning after 15 min. When the cakes are cooked they should be shrinking away from the sides of the tins and be pale golden.
- Bake on the grid shelf on the floor of the baking oven for about 20 to 25 min turning after 15 min.
- When the cakes are cooked they should be shrinking away from the sides of the tins and be pale golden.
- Leave to cold in the tins for a few moments then turn out peel off the paper and finish cooling on a wire rack.
- To make the orange filling cream the soft butter then add in the sieved icing sugar and reserved orange pulp.
- Sandwich the cakes together with the icing and sift icing sugar over the top of the cake.
- A fresh spiced orange cake. If liked you can ice the cake as well as fill it. Use just under half the orange filling to sandwich the cakes together and spread the rest on top.Thin skinned oranges are usually smaller avoid using jaffa oranges as they have a very thick pith.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 8 servings | |
| Calories 298 | |
| Calories from Fat 273 | 92% |
| Total Fat 30.86g | 39% |
| Saturated Fat 8.35g | 33% |
| Trans Fat 4.19g | |
| Cholesterol 118mg | 39% |
| Sodium 846mg | 35% |
| Potassium 61mg | 2% |
| Total Carbs 1.71g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.56g | 0% |
| Protein 4.76g | 8% |
