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Ingredients
| salted butter: 3/4 cup |
| salted butter: 1 Tbl |
| caster sugar (superfine): 1 1/2 cups |
| orange peel: 1 1/2 Tbl (grated) |
| eggs: 4 (large) |
| whole plain yogurt: 1/2 cup |
| orange juice: 3 Tbl |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1/2 tsp |
| orange juice: 1 cup (fresh) |
| lemon juice: 3 Tbl (fresh) |
| lemon zest: 1 Tbl (grated) |
| orange peel: 1/2 Tbl (grated) |
| granulated sugar: 1/2 cup |
Julie's Orange Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
50 min -
Servings
7 serving(s)
Tags
- Preheat oven to 180°C (350°F).
- Spray a 20cm ring tin.
- Cream the butter and cup sugar until fluffy.
- Add orange rind and mix well.
- Add eggs 1 at a time, beating well after each one.
- Mix yogurt and orange juice and add to mixture.
- Blend well and place in prepared ring tin (tube pan).
- Bake for about 40 minutes.
- Stand cake in tin for 5 minutes then turn out onto a wire rack.
- Cool slightly.
- Mix all ingredients for sauce in a pan.
- Bring to boil and boil for 5 minutes and pour over cake while still hot.
- It really is a sticky cake.