NEW WEBSITE

Hi guys,

Just letting you know that I now have a brand new website over at www.thebravingtonkitchen.com
I won't be posting on here anymore and I have moved some of my most successful recipes over there, so take a look!

Hayley x

Kitchen Cupboard Orange Cake

I had a lot of oranges that needed using up. So I thought today I would make a lovely Orange cake. As the title of the post suggests, this was made from things I had in my kitchen cupboard as I was feeling far to lazy to walk to the shop. I followed a basic victoria sponge theory, changing the ingredients for what I could find, with the addition of a small amount of cinnamon and mixed spice. 

You can double the amount in the recipe to make a layer cake, but I really think there is something so nice about a simple single layer cake. Feeling more virtuous and secretive than a bold double layer cake. Double layers should be saved for special occasions, or when the need to show off is required. 

For this cake, I exchanged white sugar with brown and used some sour cream for the icing as I had some needing to be used up. The beauty of this cake is that you can even exchange oranges for lemons, limes and other citrus fruits. The dense, moist cake doesn't overpower you with orange, its a subtle taste.  

As always, I love hearing about you all trying the recipes and love you getting in touch. 

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Have a great weekend guys. 

Ingredients  

1 Oranges zest and juice (or alternative citrus fruit) 

3 Free range eggs

200g Softened butter

200g Soft brown sugar

200g good quality flour

1tsp Vanilla extract

1tsp cinnamon powder

1tsp mixed spice

1stp baking powder

For the icing

50ml soured cream

200g icing sugar

1 Orange

Preheat the oven to a medium heat. Grease a 9 inch spring form tin. 

Cream the butter and sugar together, then slowly add the eggs, vanilla extract and the juice and zest of one orange. Then stir in all the dry ingredients, mixing well to avoid lumps and bumps.

Pour the mixture into the greased tin and bake on a medium heat for 40 minutes. The cake should be coming away from the sides a little and a inserted knife will come out clean. 

Leave to cool in the tin on a wire rack until completely cool. 

For the Icing, mix the juice and zest of the other orange with the sour cream. Sift in the Icing Sugar and mix. You want to have quite a thick consistency as you don't want it running off the sides of the cake too much. mine was a little thin.  Sprinkle some of the zest on the top for decoration.