This is an easy cake that has a deliciously crisp outside and a soft interior. Perfect for afternoon tea, or when someone unexpected comes over.
Ingredients for Cake
1 large orange (roughly 250g)
175g butter, at room temperature
3 eggs, lightly beaten
slightly less than 1 cup of caster sugar
2 cups self-raising flour
1/2 tbsp golden syrup
1 tsp vanilla extract
1 tsp orange zest, finely grated
Ingredients for Icing
60g butter, room temperature
2 tbsp orange juice
2 cup icing mixture
Preheat oven to 180 degrees (fan-forced) and grease a bundt or kugelhopf tin. Cut the unpeeled orange into segments, remove pith and place in a food processor. Blend until smooth mixture. In a seperate bowl, beat together the butter, vanilla, zest and sugar until smooth and fluffy. Add in the orange purée, and on low speed, mix until combined. Gradually add the lightly beaten eggs, mix until combined. Sift the flour over the mixture, and with a wooden spoon mix together until almost combined. Pour the golden syrup over in a circle over the batter, and mix again with a spoon until well combined. Spread mixture into the pan, and bake for around 45 minutes or until a skewer comes out clean. Leave in pan for at least 5 minutes, before turning onto a rack. To make the icing, beat together the butter, and juice until smooth. Gradually add the icing mixture, and continue beating until smooth and spreadable consistency. Add extra juice if not to your desired consistency. Drizzle over the cooled cake, and serve.