Thursday, 21 July 2016
Adapted from: Nisa Homey's Orange Cake Recipe
Butter: 2½ tbspn
Sugar: ⅓ cup
Flour: ⅔ cups
Orange Juice**: half of ⅓ cup (I used readymade tetra pack)
Salt: a pinch
Baking powder: ½ tspn + 1 small pinch
Orange rind: 1 tspn
Orange essence: ½ tspn (optional)
--Preheat oven to 180 degree C (350) and grease and flour a standard baking tray. I used aluminum foil container.
--Cream butter and sugar, I used granulated sugar. Beat for a min.
--Add in the egg and beat again, for about 2 mins or until fluffy and creamy.
--Add in the sifted flour, baking powder, and salt. If you are using salted butter, omit the salt.
**The batter should be fluffy and not loose. So when you add orange juice, add accordingly until you get the consistency... maybe you might need a little more or little less.
--Now add in the orange juice (and orange essence if using) and whisk or fold lightly.
--Finally fold in the orange rind.
--Pour the batter in a greased and floured loaf tray and bake it in a preheated oven at 180 degree C for 30-45 mins or until done.
Keep the ingredients ready before starting the process.
All the ingredients must be in room temperature.
For this cake, My 1 cup measures 200 ml