Gorgeous Orange Butter Cake

This morning I went to our local Farmers Market with my partner, Eveleigh Farmers Market, its an inner city Sydney market which is great.  First stop I purchased some luscious figs as I had been wanting to test out a cake (which I did and that recipe will follow this week - Sticky Fig Caramel Cake).

Anyway so my breakfast at 8.30am on a chilly rainy morning was a slice of gorgeous fresh orange butter cake with beautiful fresh icing, and I couldn't get it out of my head so that night I had to make some myself with Miss 3 of course at the ready with whisk in hand!

Orange Butter Cake

Cake

250g Butter - room temp
250g Castor Sugar
4 Eggs
1/2 Tbsp Orange Zest
100ml Orange Juice (approx 1 whole orange)
250g Plain Flour
5 tsp Baking Powder

Simple Icing Glaze

250g Icing Sugar Mixture (Soft Icing Sugar)
50ml Orange Juice
1 tsp Lor Ann Orange Bakery Emulsion

Preheat your oven to 180(350) degrees. Grease and flour your mini loaf tins.

Place butter and sugar in your mixing bowl and cream together until pale and fluffy.  Next add in your eggs one at a time and beat until fully combined before each addition to prevent curdling.

Then add in your orange zest and juice, this is one large orange.  Mix together well.

Finally sift together your flour and baking powder and stir in lightly to keep the mix fluffy and the flour un-bruised.

Pour batter into the prepared tins and only fill then half and the mix does rise alot, if you over fill the cooked cake will overlap and join.

Place into the oven and bake for 20-25 minutes. Makes 8 mini loaves or 24 cupcakes or 30 scallop bottom cuppies.

Allow cakes to fully cool before you prepare icing.

To make icing:
Just take a small bowl and place all ingredients into the bowl and stir, err on the side of caution with the liquid quantity, you made need to add extra icing sugar if too runny.  If too runny it willl slides off the cake.

Ice your cakes!!