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Recipes

Mother’s orange cake

“This is an old family recipe that my mother, Evelyn adapted from her own mother. I still have my grandma's cake plate that I like to serve it on,” says Judi Rose.

March 8, 2018 10:03
Mother's Orange cake
1 min read

Serves: 8

It keeps for a week in an airtight container at room temperature and frozen up to three months.

Recipe adapted from The New Complete International Cookbook by Evelyn Rose with Judi Rose, Pavilion Books

 

Ingredients

125g butter

150 g caster sugar

2 tsp finely grated orange zest

2 large eggs, beaten to blend

6 oz self-raising flour, or 175g plain flour mixed with 1 ½ tsp baking powder

3 scant tbsp hot water

For the orange glacé icing

225 g sifted icing sugar

2 –2 ½  tbsp smooth orange juice 

Candied orange peel or zest of an orange to decorate