A delicious citrus-y treat!

I made my cake in a loaf tin today, but it can also be prepared in a square pan or a round tin according to your preference. Just be sure to adjust the baking time as needed. Different shapes and sizes of tins will bake at different rates.

Traditionally this cake would be finished off with a light drizzle of lemon glaze and some candied orange slices. I had just enough juice left over to make a couple tablespoons of glaze, but there were no oranges left to candy, so my cake didn't get that particular garnish this time. It was still good without, but not quite as special and lacking that extra punch of citrus that the candied fruit would have provided. Still... a perfectly serviceable cake nonetheless!

Orange Cake

Ingredients

• 200g butter, softened
• 200g sugar
• 1/4 c. orange zest
• 4 large eggs
• 1 c. orange juice
• 350g flour
• 1/2 tsp. coarse sea salt, ground
• 1 Tbsp. baking powder

Glaze (optional)

• 1 Tbsp. orange juice
• 30-40g icing (powdered/confetioners') sugar
• 1/4 tsp. vanilla extract (optional)
• 6-8 slices candied orange

Directions

1. Preheat the oven to 180°C (350°F) and grease and flour a baking dish or tin.
2. Cream the butter with the sugar until fluffy (~3 minutes).
3. Mix in the orange zest and beat in the eggs, one at a time.
4. Mix in the orange juice.
5. Add the flour and salt and sift in the baking powder on top.
6. Stir until just mixed.
7. Pour batter into prepared pan.
8. Bake at 180°C (350°F) until done (~1 hour for a large loaf).
9. Meanwhile, prepare the glaze (if using): Combine the orange juice, sugar, and vanilla (if using).
10. Once the cake comes out of the oven, drizzle the glaze over and top with thin slices of candied orange (or leave plain).