Sunday, April 12, 2009
Made this very moist orange buttercake using a recipe from Kitchen Capers. The cake turned out very moist and very nice orange fragrant. Used a very unusual way of cooking and blending the whole orange to make this cake. Pretty useful I think.
225gm butter, softened
200 gm castor sugar
225 gm self raising flour, sifted
1 small orange (simmer whole orange in water for about 20-30 minutes and puree when cooled)
1. Cream butter and sugar till light and fluffy.
2. Beat in eggs one at a time, then add in the orange puree
3. Fold in flour. If batter is too soft (due to different size of eggs or orange used), please add 1 or 2 more tablespoon of sifted flour to bring it to the right consistency.
4. Bake in a square or loaf tin or fluted tin for 40-50 minutes at 170 degree C.