Drive away your scurvy with this piece of delish.
Ingredients:
1 cup butter at mashing temp
1 cup icing sugar
3 eggs warmed to room temp
2 cups flour
1 1/2 tsp baking powder
3 cara cara oranges
1 lemon
~100ml freshly orange juice
juice 1 lemon
Preheat oven to 350° F.
Locate an 8 inch cake pan, trace its bottom onto parchement paper, cut out round, line pan and butter sides.
In a large bowl cream butter with a fork. Sift in icing sugar, continuing to stir well. Once thoroughly mixed, grate the rind of the three oranges and lemon into the bowl.
Add eggs one at a time, beating well after each.
Measure flour and baking powder ontop of wet ingredients, combine nicely.
Juice two of the three oranges and lemon also. Drain this juice into the batter along with any pulp. Stir.
Using a spatula, scrape into waiting pan. Jiggle to spread out uniformly.
Bake in the middle of oven for 32 - 35 minutes. It is imperative to check every couple of minutes near the end of time to prevent over baking. This cake is meant to be wonderfully moist.
Remove from oven and allow to cool slightly before removing from pan - it will fall apart if too hot.
Allow to cool entirely.
Icing of a desired type could be applied at this point, or, a few stewed orange slices.
1 cup butter at mashing temp
1 cup icing sugar
3 eggs warmed to room temp
2 cups flour
1 1/2 tsp baking powder
3 cara cara oranges
1 lemon
~100ml freshly orange juice
juice 1 lemon
Preheat oven to 350° F.
Locate an 8 inch cake pan, trace its bottom onto parchement paper, cut out round, line pan and butter sides.
In a large bowl cream butter with a fork. Sift in icing sugar, continuing to stir well. Once thoroughly mixed, grate the rind of the three oranges and lemon into the bowl.
Add eggs one at a time, beating well after each.
Measure flour and baking powder ontop of wet ingredients, combine nicely.
Juice two of the three oranges and lemon also. Drain this juice into the batter along with any pulp. Stir.
Using a spatula, scrape into waiting pan. Jiggle to spread out uniformly.
Bake in the middle of oven for 32 - 35 minutes. It is imperative to check every couple of minutes near the end of time to prevent over baking. This cake is meant to be wonderfully moist.
Remove from oven and allow to cool slightly before removing from pan - it will fall apart if too hot.
Allow to cool entirely.
Icing of a desired type could be applied at this point, or, a few stewed orange slices.
Slice an orange into 1/4 inch rounds.
In a small saucepan combine ~1 cup water and 2/3 cup sugar - bring to a boil.
Add orange slices. Turn heat down to 3ish and allow to bubble for about 30 minutes.
Using a slotted spoon remove slices one at a time draining well.
In a small saucepan combine ~1 cup water and 2/3 cup sugar - bring to a boil.
Add orange slices. Turn heat down to 3ish and allow to bubble for about 30 minutes.
Using a slotted spoon remove slices one at a time draining well.
Transfer to a plate and scatter with sugar. Allow to cool completely, then arrange on top of cake in desired manner. Using a small seive, dust cake with icing sugar.
Serve with a steaming beverage.
Serve with a steaming beverage.