Ever practical, The Cook’s Companion has always been a reliable source of last-minute solutions, both sweet and savoury. In this instance, I needed a simple cake to whip up to form a part of a more elaborate affair for a baby shower cake. This cake fitted the brief perfectly, used only what I had to hand and the result was utterly delicious as well as very stable (enough to hold both a buttercream and fondant icing).
I will post the baby shower cake later in the week but for now, consider this to be step one.
- 250g softened butter
- 1 ½ cups caster sugar
- 4 eggs, lightly beaten
- 100ml orange juice
- Zest of 1 orange (my addition)
- 250g self-raising flour
- 1 cup icing sugar
- 1 tbs Grand Marnier
- 1 tbs orange juice
- 40g melted butter
Preheat your oven to 180°c, then grease and line a 22cm springform tin.
Blend the butter, sugar, eggs, zest and orange juice in a food processor for 1 minute. Or beat on high with hand-held beaters for 1 minute.
Add flour and process again until smooth and creamy, about another minute using either method.
Spoon into tin and bake for 50 min. Check at 40 min.
Cool in pan 5 min then turn out onto wire rack to cool completely before icing.
To make the icing Stephanie Alexander prescribes for this cake, simply place all icing ingredients in a bowl. Place the bowl on a saucepan of simmering water and stir ingredients together to combine well.
The icing will be very runny, pour over the cooled cake and allow to run down the sides.