As I read the ingredients, I was rather skeptical as to the taste of this cake. I was thinking, perhaps too much flour? However, since this recipe is from the famous Nigella, I guess it can’t be bad huh? So I go ahead and made it as per her instructions except switching lemon for orange. The result was a dense cake with very fine crumbs not unlike a butter cake, but the refreshing smell of orange. I also ended up with cake slices minus the top because all fell off. Perhaps I had sprinkled on the sugar too evenly?
This recipe is adapted from Nigella’s website as her cookbook in my possession was written in cups measurement.
240 grams unsalted butter (softened)
200 grams caster sugar (plus extra for sprinkling)
grated zest and juice of 1 orange
3 large eggs
210 grams self-raising flour
90 grams plain flour
Untensil = 9 x 5 x 3 in loaf pan, greased and lined. Preheat the oven to 170ºC. Bake on 2nd level counting from bottom (my oven has 5 levels).
1. Cream the butter and sugar until soft and then add the orange zest.
2. Add the eggs one at a time together with a tablespoon of the flour for each. This is to prevent the mixture from curdling I am guessing.
3. Add in the rest of the flour in 2 portions with orange juice in between the additions. Pour into prepared pan and even out the top.
4. Sprinkle with caster sugar (about 2 tablespoons) before sending it to the oven and bake for 1 hour or until a skewer inserted and comes out clean.