This is a Rachel Allen recipe with slight tweaking from me. It was quite easy to make, and the taste is amazing. I will definitely be making this cake again .
Butter - 100 g
Eggs - 2
Orange zest - finely grated, from one orange.
Castor sugar - 100 g ( or 1/2 cup)
Icing sugar - 100 g (Bit less than 1/2 cup)
Plain flour - 1 cup (125 g)
Cinnamon powder - 1 pinch (the powder I have has a very strong flavor so a little goes a long way )
Baking powder - 1 tsp
Preheat the oven to 180 C in a conventional oven. In a convection oven, 160 C will do.
Melt the butter. Grease and flour the cake tine and line the base with butter paper if needed.
Note - whenever icing sugar is used, take care to sift it before adding to make sure there are no lumps.
Whisk the eggs with the orange zest, caster sugar and the icing sugar till soft and fluffy. Add the melted butter to this, making sure it is near normal temperature.
Sift in the flour, cinnamon powder and the baking powder. Fold the entire mixture gently. Do not beat .
Pour into the cake tin, smooth the top, bake for about 45 to 55 minutes or more, till the skewer comes out clean.
Take the cake from the tin and cool it on a wire rack before icing the cake.
Icing sugar - 100 g (sift )
Freshly squeezed orange juice - 1 to 2 tbsp
Mix in the orange juice gradually, till the icing can be drizzled on the cake, but not runny. Make sure the cake is properly cooled or else the icing will not set.
The process of preparation is very easy... the difficult part is waiting for the cake to bake, cool, and icing before waiting to dig into it ...!!! Th aroma of orange and cinnamon is irresistible and the fresh taste is amazing ...
Try it and let me know if you agree ....