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Prep 10 mins
Cooking 25 mins
Serves 8
Golden, buttery and perfect for a sunny afternoon lying on the grass. This is just a basic butter cake spiked with lots of orange zest and vanilla then iced with a classic orange icing.
Preheat oven to 180°C and grease and line a roasting tray or spring form cake tin.
Cream the butter, sugar, vanilla and zest from oranges together in an electric mixer until pale and fluffy.
Add the eggs, one at a time, beating well between each addition.
Sift the flour and baking powder together then fold this in.
Spoon mixture into the tray and smooth over the top.
Bake for 25 to 30 mins or until the sides of the cake are just pulling away from the tin and a skewer comes out clean. Cool completely.
Gradually add orange juice to the icing sugar until you have a nice thick icing.
Spoon this over the cake, finish with a little extra orange zest if you like, and cut into big squares to serve.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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