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The Bush Gourmand

Orange or Lemon Cake

Fast and simple, this cake is a winner in anyone's books.
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Course: Cake
Ingredients Method Notes

Ingredients
  

  • 120 g raw sugar
  • thinly peeled rind from orange or lemon
  • 185 g cold cubed butter (set aside an extra 30g for icing)
  • 3 eggs
  • 160 g SR flour

Method
 

  1. Preheat oven to 170C, fan forced.
  2. Grease and line sides of orange cake tin.
  3. Add sugar to bowl and process 10 sec/sp8.
  4. Add butter and blend 20 sec/sp 5.
  5. Insert butterfly.
  6. Add 1 egg and whip 30 sec/sp 4.
  7. Scrape down and add last 2 eggs and SR flour and beat 10 sec/sp 4.
  8. Scrape down and mix 20 sec/sp 4.
  9. Repeat for a further 10 seconds if necessary or until smooth and creamy.
  10. Spoon in to prepared cake tin and bake for 35 to 40 minutes.
  11. Cool on a rack for about 10 minutes then ice with Lemon or Orange Icing.
  12. Sprinkle with coconut if desired.

Notes

Cake will keep for about three to four days in a sealed plastic container.