Sunday, 5 September 2010

Orange Cake

8 oz plain flour

¼ tsp salt

3 oz margarine

1 dessertsp orange peel (Grated or peeled in fine strips -be careful not to get any of the white pith on the peel – it is very bitter)

3 oz caster sugar

1 ½ tsp baking powder

1 egg

1 dessertsp orange juice with milk (about ¼ - 3/8 pint in total)

Grease & line a 6" loaf tin. Set the oven at 190 C, Gas 5

Sift the flour, baking powder and salt.

Add the sugar and orange peel.

Mix in the egg, orange juice and about ½ of the milk. Stir mixture, adding more milk a spoonful at a time to obtain a dropping consistency (until a small amount of the mixture will fall from the spoon if gently shaken). Pour into tin and bake until risen, brown and springy – about 45 minutes to an hour.

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