Orange cake with orange and grand marnier icing
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Oranges; juice of | |
| ¾ | cup | Sugar |
| 2 | tablespoons | Grated orange rind |
| 125 | grams | Butter; (4 oz) |
| 2 | Eggs; (size 61 g) | |
| 1¾ | cup | Self raising flour; sifted |
| 2 | tablespoons | Thickened cream |
| Half a lemon; juice of | ||
| 30 | grams | Unsalted butter; (1 oz) |
| 1 | teaspoon | Finely grated orange zest |
| 1½ | cup | Icing sugar; sifted |
| 2 | tablespoons | Grand Marnier; about |
Directions
ORANGE AND GRAND MARNIER ICI
Preheat oven to 180C / 350F.
Place orange juice, sugar and grated orange rind in a saucepan, bring to the boil and simmer for 5 minutes. Turn off heat and allow to cool.
Beat orange mixture with butter until well combined. Beat in eggs one at a time. It may not look very smooth, but this is not a problem. Stir in sifted flour and mix in cream and lemon juice. Pour mixture into a greased cake tin and bake in preheated oven for about 50 - 60 minutes.
Remove cake from oven and after 5 minutes unmould onto a cake rack to cool.
Spread cake with Orange and Grand Marnier icing or simply dust with icing sugar.
Orange and Grand Marnier Icing: Melt butter with grated orange zestand remove from heat when just melted.
Mix butter preparation with sifted icing and slowly stir in Grand Marnier.
Stop stirring when the icing is a spreadable consistency. You may not need all of it.
Converted by MC_Buster.
Per serving: 346 Calories (kcal); 17g Total Fat; (43% calories from fat); 2g Protein; 47g Carbohydrate; 89mg Cholesterol; 144mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 3 Fat; 3 Other Carbohydrates
Converted by MM_Buster v2.0n.