Adding the juice from an orange makes this a moist and soft citrus delight! This recipe uses standard self raising flour and butter.
- 3 Eggs
- 170g Self raising flour
- 170g Caster sugar
- 170g Butter
- 1 Tsp Baking powder
- Juice and zest from one super sweet clementine or large satsuma.
Grease and line a bread tin. Preheat the oven to 180°C/350F/Gas 4. Sieve the flour and the baking powder into a mixing bowl and set aside. Whip together the butter and the sugar in a mixer or with a hand-held mixer until it is light and fluffy. Add one egg and whip into the mixture quickly to avoid curdling. Sieve a little of the flour mixture in before adding the next egg and repeat this process for the third egg and add the zest and juice from the clementine also at this stage - adding the flour gradually helps to avoid curdling. Sieve the remaining flour in and mix well. Place the mixture into a greased and lined bread tin and cook on a 180°C for 30 mins. To test it, pop a skewer into the cake and check to see if it comes out clean if there is still mixture sticking to it, pop it back in for a further 5 minutes.
If you like fruity sponges then maybe you will like my orange and lemon polenta cake - this is a gluten-free cake that tastes amazing!
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