Another Women’s Weekly recipe and by the far the easiest cake that i have ever baked. You just chuck everything into a bowl and mix it till it is light in color. Pop it into the oven and voila, out comes a cake that looks great and tastes great. If you don’t want to ice it, dust it with icing sugar and serve it with cream.
- 155g butter, softened
- 2 tsp finely grated orange rind
- 2/3 cup caster sugar
- 3 eggs
- 1 1/4 cups self-raising flour
- 1/4 cup milk
- 1 tbsp desiccated coconut
Preheat oven to 180 deg C/160 for fan forced. Grease deep 20cm round cake tin, line base with baking paper.
Combine butter, rind, sugar, eggs , sifted flour, and milk in a large bowl. Beat on low-speed with electric mixer until combined and then increase to medium speed until mixture is lighter in colour and smooth – Approx 3-4 mins.
Spread mixture into the cake tin, and bake for 45 mins. Stand cake in pan for 5 mins before turning onto a wire rack. Spread cold cake with orange icing; sprinkle with coconut.
- 1 cup icing sugar
- 1 tsp butter, softened
- 2 tbsp orange juice
Sift icing sugar in a small bow, stir in butter and enough juice to make a spreadable paste.