An interesting trivia is that oranges appeared in the Christmas hamper sent out by the English monarchy in Queen Victoria’s times. It must be because oranges appear during this season and they are rather luscious and juicy now. In earlier times these fruits were redder in colour than orange. This could also be the reason they found a place in the Christmas hamper distributed by the English queen.
My food word for this recipe would be dainty.
When you go out shopping look for;
One cup sugar
½ cup salted butter
3 eggs
2 cups flour
Baking powder
Orange rind
Butter paper
The recipe would be;
Pre-heat your oven. Cream the cup of sugar and the half cup of salted butter with an electric whisk. Once soft and creamy, add the eggs and beat well. I usually whisk for a good five minutes. Separately sieve the flour and two tsp baking powder. Also separately squeeze out one whole cup of fresh orange juice and grate orange rind to get a tsp full. Now gently add the flour to to egg-butter-sugar mix and fold in. The cake mix will be like dough now. Pour in the juice and blend well with a spatula. The batter will now be smooth, soft and it will acquire a dropping consistency. Once the mixing is smooth and without any lumps spoon in the orange rind. One more gentle mix and your batter is set to go into the pre heated oven. Pour it into a ready baking dish laced with butter paper. Bake at one hundred and eighty degrees C for thirty odd minutes.
Enjoy the cake slightly warm. Chocolate goes well with orange, especially dark chocolate. A drizzle of dark chocolate syrup might romance it up though I love it minus embellishments.
