Monday, February 07, 2011

DOTMC January 2011: Orange Ring Cake


3/4 Cup unsalted butter                              3/4 Cup all-purpose flour

1Tbsp dark corn syrup                               3/4 Cup self-rising flour

2 medium oranges                                       finely grated rind of 1 orange

3/4 Cup superfine sugar                              2 to 3 Tbsp orange juice

3 eggs, beaten


Preheat oven to 325 degrees. Grease 1.5 quart ring cake pan and spoon syrup into the bottom.

Grate rind of one orange. Cut all of the white peel and pith from two oranges and slice the oranges into rounds. Arrange the orange slices over the syrup in the pan.

Cream together butter and sugar until pale and fluffy. Gradually beat in the eggs, beating well after each addition. Sift both fours into the mixture and fold in, adding orange rind and enough orange juice to make a soft consistency.

Spoon the mixture into the ring pan and smooth the surface. Bake in preheated oven for 45-55 minutes or until risen, golden, and firm. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Serve warm or cold, with extra syrup drizzled over. Happy New Year!!

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