Natoora sent me a bag of Sicilian Oranges to use for my Valentines meal (the Bergamot and Orange Sorbet - recipe coming soon!), but I had one leftover so set about making an Orange Cake. The result was amazing - wonderful texture, and it could quite easily be served as pudding with a dollop of Creme Fraiche.
250g Caster Sugar
250g Self Raising Flour
Zest of 1 Sicilian Orange
Zest of 1 Amalfi Lemon
90ml Freshly squeezed Orange Juice
2 TSP Lemon Juice
Step 1: Preheat oven to 170c/325f/Gas 3. Butter a 20cm springform cake tin.
Step 2: Melt the butter in a pan over a low heat and remove from the heat before it goes completely to liquid.
Step 3: In a processor or mixer, mix together the eggs and sugar, then add in all the other ingredients and mix until you have a smooth batter.
Step 4: Pour into tin and bake for 40 minutes.
Step 5: Take out of the oven and cover the top with buttered foil, put back in the oven for 25 minutes.
Step 6: Leave to cool in tin before serving.
Other recipes you might enjoy:
Ice Cream Cheesecake
Snow Flecked Brownies
Chocolate Orange Squares