….keep baking!
I seem to have rather alot of bright oranges filling up bowls in my kitchen and although we are consuming them at EVERY meal time raw and unadulterated I thought perhaps we could have a sweeter treat!
Using a fail safe recipe from Nigella for lemon loaf cake I decided to just switch lemons for oranges. Plus I was quite excited to finally discover Italian self-raising flour…the plain kind is available everywhere however I had been on the hunt for the self raising kind so I could stop asking friends to risk their ryanair weight allowance for a few 1/2 kilo bags!!
Ingredients:
- 125g butter
- 175g caster sugar
- 2 large eggs
- zest and juice of 1 orange
- pinch of salt
- 175g self-raising flour
- 2 tbsps milk
Cream the butter and sugar together. Mix in the eggs, followed by the zest and juice. Add the salt and flour and if necessary loosen the mixture with the milk. However along with the delivery of our shipment I was reunited with the main man of my kitchen…my very handsome KitchenAid which makes this cake easy peasy…I just chuck the ingredients in in the order given above and keep the motor running.
Pour into a lined and greased loaf tin and bake for up to 45mins at 180degrees or until you can pull out a sharp knife cleanly.
I added an orange cream icing- simply 200g icing sugar and a squeeze of orange juice, mix until smooth and pour on the cooled cake. Perfect with a cup of English tea in the Roman sunshine!
p.s. another plug for my pasta e ceci…I urge you to try making it, I had it for lunch today and it reminded me just how tasty it is…
fleurmakes 