| Citrus Cake |
| ingredients: |
Cake
8oz (250g or one stick) margarine
8oz (250g or one and a quarter
cups) caster sugar (or fine
granulated sugar)
12oz (350g or three cups) self-raising
flour (all-purpose flour with
baking powder)
4 eggs
1 cup orange and lemon (or orange
and lime) juice mixed
Butter
Cream
12oz (350g or 2½ cups)
icing sugar (frosting)
6oz (175g or 1½ sticks)
margarine
2 tablespoons orange juice
2 tablespoons lemon juice (or
lime juice)
|
|
|
| method: |
Preheat the oven to 160C (320F or Gas Mark 3) or 10C less if a fan assisted
oven.
Mix the margarine and sugar
together and cream until light
and fluffy. Then beat in the
eggs, one at a time. Stir in
the fruit juices and the flour
and mix well. Pour the mixture
into a cake tin measuring 8"x12"x1½"
(20cmx30cmx3.5cm) which has
been lined with baking parchment
and spread evenly. Bake in the
pre-heated oven for roughly
35 minutes. Allow the cake to
cool in the tin before removal
and storage in an air-tight
container.
|
|
|
| Here
is a tasty, tangy cake which is best
made with pure juices of the citrus
fruit. |
|
|
|
|
|
|
