Author: nicola.andrews

Orange Cake
Muffins

Serves 8
175g unsalted butter, softened
150g caster sugar
175g self raising flour
3 medium eggs
Grated zest of 1 orange
1 tsp baking powder
For the filing
40g unsalted butter, softened
125g icing sugar plus extra for dusting
1 tbsp orange juice
Grated zest of 1/2 orange

All items in bold are known allergens. The allergens stated are for our pre-approved ingredients. If you are buying the ingredients for this recipe please check the packaging for known allergens as they may differ from brand to brand. If you require further information please refer to the Food Standards Agency.

Reviewed and checked by Kerry-Jane Kelly
20/05/20
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Orange Cake

Method
Pre heat the oven to 180c fan, (350F/gas mark 4).
Grease two 20 cm (8 inch) cake tins and line the bases with baking paper.
Break the eggs into a bowl and grate the zest of 1 orange.
Put all of the ingredients into a bowl and beat together with an electric whisk until thick and well mixed.
Divide the mixture between the tins and level the top.
Bake in the oven for 25-30 minutes.
Leave to cool in the tins for 5 minutes, then turn out onto a cooling rack and allow to cool fully.
To make the filling, grate the zest of 1/2 an orange and squeeze out 1 tbsp of orange juice into a bowl.
Add the butter and icing sugar to the orange zest & juice and mix until smooth and creamy.
Spread the filling on the base of one of the cakes and lay the other cake on top. Sprinkle icing sugar on top of the cake.
Your cake is now ready to eat. Enjoy!