Orange Bunt Cake

With 4 children to prepare lunch boxes for, I am in constant need of things to fill them with. I regularly seem to have fruit in the fruit bowl that is near its expiry date that no-one wants to eat OR they are no longer interested in. This is a great way to use up 2 - 3 oranges that no-one is interested in.

This recipe is great with a plain frosting, an orange frosting or a chocolate glaze. Chocolate orange is such a great combination! This makes a large bunt cake and will give you 12 slices (enough for a couple of days of lunch box fillers). Just make sure the cake is completely cold when you frost/glaze it.

If you can’t get hold or orange essence, add half a teaspoon of finely grated orange rind (remember to wash the outside of the orange first, they are regularly waxed to make them appealing to purchasing).
A quick word about oranges.  I love them and when they are in season I have been known to eat up to 3 a day.  I just can’t get enough of them.  I do have a preference, Valencia Oranges are my absolute favourite!  They are super sweet, juicy and delicious and the added bonus is, the skins come away from the flesh easily.  Please don’t let their skin put you off though, sometimes they have a green tinge and are not as bright in colour as other oranges available.



Recipe:

1 cup butter - at room temp.
1 1/2 cup sugar
4 eggs
1/2 teaspoon orange essence
3 cups self raising flour
1 teaspoon Ward’s baking powder
1 cup fresh orange juice

Pre-heat your oven to 180oC (375oF) and grease a 20 cm bunt tin and set aside until needed.
In a large bowl beat the butter until creamy. Add the sugar, eggs and orange essence - beat until thick and creamy.
Add half the flour and half the orange juice and fold through to combine (don’t beat or stir, gently fold the mixture)
Add the rest of the flour, Ward’s baking powder and orange juice and fold until combined.
Carefully fill the bunt tin with the batter (it will be thick - this is normal)
Place the tin into the pre-heated oven.
Bake for 50 - 55 minutes or until a toothpick comes out clean when tested.
Leave to cool for 10 minutes before you turn it out and let cool completely.

Happy cooking!
Elizabeth x