| |
2 |
cups |
powder sugar |
Heat
the oven to 170C/Gas 3. You will need a 30 cm cake tin with removable
sides, lined with non-stick silicone paper or well-greased with butter.
Cream the butter and sugar well, until it is very pale and thick - this
will take quite a while.
Add the eggs one by one, beating well after each addition, and the zest,
if using. Add the flour all at once, and beat well, then slowly add the
orange juice, until it is incorporated.
Pour the batter into the prepared cake tin, and bake for 1 hour and 10
minutes - or until an inserted skewer comes out clean (slow is best, so
don' t be afraid to cook it longer. If it starts to brown too much on
the top, cover loosely with a sheet of buttered kitchen foil.)
Leave the cake in the tin on a wire rack to cool, then gently remove the
sides of the tin.
To make the icing, stir the orange juice into the icing sugar until you
have the right spreading consistency, and apply with a palette knife,
allowing the icing to drip down the sides of the cake. Leave the icing
to set before cutting the cake into wedges or storing in an airtight container.
|