Here is another fabulous recipe from my very favourite recipe book “Best of Cooking in South Africa” by Lynn Bedford Hall. I wasn’t going to blog this recipe but a follower on Twitter requested it so this blog post is especially for Stephanie @stefeg79
200ml castor sugar
10ml baking powder
125ml fresh orange juice
5ml finely grated orange rind
2ml vanilla essence
25ml orange juice
250ml sifted icing sugar
Sift dry ingredients into bowl and add oil juice and rind. Using an electric beater mix for 1 minute on medium speed. Add the eggs and vanilla and beat for 45 seconds until well mixed. Pour into an oiled, floured and lined 23 x 8 x 7 cm loaf tin and bake at 160C on the middle shelf for 1 hour. Stand for 5 minutes, turn out and cool on a cake rack.
For the glaze : Heat butter and juice in a small saucepan, add icing sugar and stir over very low heat until smooth. (or cheat by melting the butter in the orange juice in the microwave and then mixing in the icing sugar)
Pour over the top of the cold cake, allowing the glaze to trickle down the sides.