Orange Cake

Ingredients

• 6 ounces unsalted butter
• 6 ounces sugar
• Grated rind of 1 large orange
• Grated rind of 1/2 lemon
• 3 large eggs
• 7 ounces self-rising flour
• A pinch of salt

For the orange syrup:

• Juice 1/2 lemon
• Juice 1 orange
• 3 tablespoons icing sugar

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    384 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 1 gram dietary fiber; 28 grams sugars; 5 grams protein; 115 milligrams cholesterol; 361 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat oven to 350 degrees.
2. Using a metal spoon, cream the butter and sugar together until fluffy and lemon-colored. Add the rinds and mix thoroughly.
3. Add one egg and mix well. Add the second egg and a tablespoon of flour and mix. Add the third egg and remaining flour and mix well, adding a pinch of salt. The mixture should be a soft dropping consistency; if necessary, add a little milk to thin.
4. Spoon the mixture into a greased nine-inch round cake tin and bake for 40 to 45 minutes until risen and lightly browned. Remove from the oven and let it rest in the tin while you make the syrup.
5. Strain the lemon and orange juices into a small saucepan and add the sugar. Heat just enough to melt the sugar. Using a thin skewer prick the cake all over and pour the hot syrup over the surface. The cake will soak up the juice. Leave it in the tin until completely cooled.
6. When the cake is ready, loosen the sides and remove it from the tin. Dust the top with a little icing sugar and serve. The cake should be stored in the refrigerator. It may also be frozen.

1 hour