Erm... mine didn't look quite like theirs? Anyone surprised? But it tasted delicious though :-D Here's how I got on...
1 large orange, plus the zest and juice of an extra orange
200g butter, cubed
3 eggs, beaten
225g caster sugar
190g self-raising flour, sifted
45g desiccated coconut
150g icing sugar, sifted
Preheat the oven to 180ºC/160ºC fan/Gas Mark 4. Grease and line a 20cm round cake tin with baking paper. (I lined the bottom only and used Dr Oetker's Cake Release Spray around the edges)
|Tasmin Archer CD Optional...|
Roughly chop the unpeeled orange and blitz in a blender to a coarse purée.
Add the butter, eggs, caster sugar, flour and coconut and mix until just combined.
Transfer to the prepared tin and bake for 50 minutes, or until a skewer inserted in the centre comes out clean. I put some brown paper over the top for the last 10 minutes or so. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely.
Strain the juice of the extra orange into a jug. Put the icing sugar into a mixing bowl with just enough of the juice to form a smooth, runny icing. Place the cooled cake on a serving plate, pour over the icing and sprinkle with the zest.
|Two graters and a zester, one decimated orange - hardly any zest :-/|
Allow to set, then serve.
I wanted to take a picture of the cake with a slice gone out of it? But...you know one of those cakes that the minute it's served, it's gone? Well, this really was THAT good. So, so moist. And very adult tasting, with the inclusion of the entire orange, now and again you'd get a taste of the peel. This is definitely a keeper!