Yes Lady AB, that is cake tin with a hole in it!
As it’s winter we are receiving a lot of citrus in our fortnightly fruit and veg box delivery at the moment. I’m not much of an orange eater so for this week’s baking session I thought we’d make an orange cake to use up some of our overripe, soft oranges.
My substitution of coconut sugar and wholemeal flour and my choice to reduce the overall quantity of sugar means that the cake does not have the same refined crumb as a traditional orange cake, but it is healthier. If you use a fluted ring cake tin you don’t even need to decorate it with icing sugar or frosting as the pattern is pretty enough for a tea party I think.
This cake recipe is super quick and easy and thus perfect for baking with kids. Basically just dump everything into a mixer and turn it on!
Orange Ring Cake
- 60g soft butter
- 1/3 cup caster sugar
- 1/3 cup coconut sugar
- 2 eggs
- 1 tablespoon orange juice (about the quantity from 1/2 an orange)
- 1 tablespoon finely grated orange rind (about the quantity from 1 orange)
- 2 tablespoons milk
- 1/2 teaspoon vanilla essence
- 1 cup self-raising flour
- 1/2 cup wholemeal self-raising flour
- Optional: sifted icing sugar to decorate
1. Preheat oven to 180 degrees. Thoroughly grease a ring tin or fluted ring tin.
2. Place all ingredients into a bowl and beat on low speed until combined.
3. Increase speed to high and beat for 2 minutes (don’t overbeat or the flour will toughen the cake). Pour the batter into the tin and bake for 25 minutes until a skewer comes out clean. Leave to stand in the tin for 5 minutes and turn out on wire rack to cool. If you want, dust some icing sugar over the top with a fine sieve.
