You are currently browsing the tag archive for the ‘Orange Cake’ tag.

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Julia Briggs (c)

Is it OK to say I do not like chocolate cake?  I do make chocolate cakes and I do eat some chocolates, like Maltesers but I have never been a fan of rich chocolate cakes so I make this orange flavour cake and put chocolate chips in and it is good.

You can of course use cocoa powder in place of some of the flour if you want a chocolate colour, you can also use milk, plain or white chocolate chips, I only had white chocolate in stock.  I filled half with orange marmalade and half with lemon curd and butter icing to satisfy the whole family!

You will need: Two 8″ cake tins well greased or one well greased 10″ cake tin. Oven 180 C  350 F  Gas Mark 4

  • 8 oz Butter
  • 8 oz Caster Sugar
  • 4 eggs, beaten
  • A few drops of vanilla essence
  • A few drops of orange essence
  • 8 oz Self Raising flour
  • Grated rind of an orange
  • juice of half an orange
  • 4 oz chocolate chips
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Julia Briggs (c)

Cream the butter with the sugar until light and fluffy then add the beaten eggs with a spoonful of flour and the vanilla and orange essence.  Fold in the flour, grated rind, juice and chocolate chips.  Pour into two 8″ cake tins or one 10″ tin.  Cook for 35 minutes until well risen and firm to the touch.  Leave in the tin to cool slightly, using a cake tester or needle prick all over the top of the cake and then mix the other half of the orange juice with a little hot water and pour onto the cake. When slightly cool take from the tin and place on a wire rack until completely cold.

Slice the cake, or not if you have made two!  Spread orange marmalade or lemon cheese on the bottom half then cream or butter icing onto the underside of the top half of the cake.  Sandwich them together and enjoy a piece with a cup of tea.

 

–  JAB

untitled3This is not the ordinary cake that we usually make, this one is made by a rubbing-in method which some people find easier.  The rubbing-in method puts the air into the cake mixture just as the beating of the butter and sugar does with the creaming method.

 

It can produce a much more open texture to the cake, but it can make it look quite dense.  Either way it does taste good.

You will need:

  • 8 oz Self Raising Flour
  • A pinch of salt
  • 4 oz butter
  • 4 oz soft brown sugar
  • 2 oz coconut ( a little extra for toasting and topping the cake)
  • 1 egg
  • 3 tablespoons of milk
  • Grated rind and juice of 1 orange
  • Oven  180 C  350 F  or gas mark 4
  • Grease and line a 7 inch cake tin

untitledSift the flour with the salt and rub in the butter.

Stir in the sugar and coconut, beat together the egg and milk and add to the dry ingredients along with the rind and juice of the orange and mix to a soft consistency. untitled2

Put into the tin and bake for 1 hour.  Place the extra coconut on a baking sheet and pop into the warm oven to toast.  Leave the cake to cool slightly in the tin and then put onto a wire rack.

Make an orange glace icing with 4 oz icing sugar and 1 teaspoon of orange juice and pour over the cooled cake then add some extra toasted coconut on top if desired.​

-JAB

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