300 grams of room tempered margarine
1 1/5 deciliter sugar
1 1/5 deciliter cane sugar
5 eggs (room tempered)
Zest of one orange
0,75 deciliters pressed orange juice
6 deciliters plain flour
1 1/2 tea-spoon of baking powder
Orange juice of 2 oranges
2 deciliters powder sugar
2 table-spoons of pressed orange juice
Orange peel for decoration
Making Zesty Orange Cake
Add room tempered margarine and sugar to a baking bowl. The margarine needs to be room tempered in order for you to mix it well with the sugar. Mix with a hand-mixer until the sugar and margarine becomes a soft mass. Preferably until the sugar is almost dissolved. Crack one and one egg in the bowl, mixing in between each. Add orange zest and 0,75 decilitre orange juice. Mix the flour and baking powder together and sift into the cake batter. Fold the flour into the dough until you have a smooth cake batter. Add the batter to a cake tin, 22 centimetres in diameter, covered in baking paper.
Bake for 50 minutes, on the lowest shelf, in an oven preheated to 175 degrees Celsius. After 50 minutes place the cake on a baking tray to cool off. Dot the cake with a cake pin or a thin skewer and pour over pressed orange juice of two oranges. The orange juice will soak the cake and make it juicy. Leave the cake to cool. Mix the powdered sugar with 2 table spoons of pressed orange juice until, it makes a smooth frosting. Use a dinner knife to spread the frosting onto the cake. decorate with some coarse grated orange zest.
Tip: If you cover the cake in plastic foil and keep it in the fridge it should last you a few days. If you want to freeze some of the cake, just make sure you don’t put frosting on this part.