Buttery Orange Cake Food

BUTTERY ORANGE CAKE

Steps:

• Preheat oven to moderately slow. Grease deep 22cm-round cake pan; line base and side with baking paper, bringing paper 5cm above edge of pan.
• Beat butter, rind and sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Fold in combined sifted flours and juice in two batches. Spread mixture into prepared pan.
• Bake cake in moderately slow oven about 1 hour. Stand cake in pan 5 minutes before turning onto wire rack to cool.
• Meanwhile to make icing; sift icing sugar into small heatproof bowl; stir in butter and enough juice to form a firm paste. Place bowl over small saucepan of simmering water, stir until icing is a spreadable consistency; do not overheat. Top cake with glacé icing.

MARY BERRY'S ORANGE LAYER CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
• Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
• To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
• Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

BUTTERY ORANGE CAKE

Steps:

• Preheat oven to moderate (180oC/160oC fan-forced). Grease a deep 22-23cm round cake pan, line the base with baking paper.
• Beat butter and sugar in a small bowl with an electric mixer until light and creamy.
• Add eggs, one at a time, beating until combined between additions. Fold in the sifted flour, then the juice and boiling water.
• Spread the mixture into the prepared pan and bake for about 1 hour or until the cake is cooked when tested with a skewer. Stand the cake for two minutes before tuning onto a wire rack to cool.
• Dust with sifted icing sugar if desired.