Ingredients :
- 150 grams butter, softened
- 200 grams white sugar, sifted
- 3 large eggs
- pinch salt
- 1 tablespoon orange extract
- 200 grams all-purpose flour
- 100 grams frumina (wheat starch)
- 100 ml fresh orange juice
- 1 tablespoon baking powder
- for orange glaze: 200 grams icing sugar
- and 3 tablespoon fresh orange juice
Method :
- Heat the oven to 180°C. Grease and base line a 22cm round cake tin.
- Beat the butter and sugar in a mixing bowl until light and creamy. Add the eggs, pinch of salt and orange extract and beat well.
- Stir in the flour, frumina until blended. Add orange juice, to give a soft dropping consistency. Stir in the baking powder and mix well.
- Pour the mixture to the prepared cake tin and bake for 40 minutes until risen and golden. Remove from the oven and place on a wire rack to cool.
- For the orange glaze, sift the icing sugar into a bowl and gradually stir in the orange juice until smooth. Pour the glaze over the cake and smooth level with a palette knife. Leave to set.
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