The Amazing Orange Cake
now and then, a recipe comes along that is set to take over the world.
The Amazing Orange Cake is just such a recipe.
It has to be the richest, moistest, butteriest and yet lightest orange
cake in the world, and I am very thrilled that Margie Agostini of
Caffe Agostini in Sydney has given me the recipe to share with you.
Be warned, however: it IS big. Margie and I work on the principle
that if cake is good, then a big cake must be better. You can order
springform cake tins of 28 cm and 31cm (£3.99 and £5.99 plus VAT and
delivery) from www.nisbets.co.uk,
for next day delivery. I found my Silverwood 30 cm round, loose base
tin in the spiffing new kitchen department of John Lewis, for £14
in Oxford Street, London.
Or you can halve the ingredients and bake it at 170C/Gas 3 in a 22cm
cake tin for 45 to 50 mins or until an inserted skewer comes out clean.
Takes 1 hr 30 mins + cooling time
500g castor sugar
8 x 60g eggs
1 tbsp grated orange zest
500g self-raising flour
200ml freshly squeezed orange juice
Icing: 250g icing sugar and 50ml orange juice
- Heat the oven to 170C/Gas 3. You will need a 30 cm cake tin
with removable sides, lined with non-stick silicone paper (eg
Bakewell), or well-greased with butter.
- Cream the butter and sugar well, until it is very pale and thick
- this will take quite a while.
- Add the eggs one by one, beating well after each addition, and
the zest, if using. Add the flour all at once, and beat well,
then slowly add the orange juice, until it is incorporated.
- Pour the batter into the prepared cake tin, and bake for 1 hour
and 10 minutes - or until an inserted skewer comes out clean (slow
is best, so don' t be afraid to cook it longer. If it starts to
brown too much on the top, cover loosely with a sheet of buttered
- Leave the cake in the tin on a wire rack to cool, then gently
remove the sides of the tin.
- To make the icing, stir the orange juice into the icing sugar
until you have the right spreading consistency, and apply with
a palette knife, allowing the icing to drip down the sides of
the cake. Leave the icing to set before cutting the cake into
wedges or storing in an airtight container.