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“I add the finely grated rind of a small orange to the creaming butter/sugar mixture to give the cake a little more zing. Suitable to freeze.”
READY IN:
1hr 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to moderate (180oC/160oC fan-forced). Grease a deep 22-23cm round cake pan, line the base with baking paper.
  2. Beat butter and sugar in a small bowl with an electric mixer until light and creamy.
  3. Add eggs, one at a time, beating until combined between additions. Fold in the sifted flour, then the juice and boiling water.
  4. Spread the mixture into the prepared pan and bake for about 1 hour or until the cake is cooked when tested with a skewer. Stand the cake for two minutes before tuning onto a wire rack to cool.
  5. Dust with sifted icing sugar if desired.

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