Easy orange cake with orange icing

I'm back on a baking kick so I thought I'd share this. This is a found recipe so I can only claim credit for the whipped cream dollop and mint leaf, though I have been known to serve it with raspberry puree as well. Oh, the original recipe called for self-raising flour instead of APF but I only have APF so I have included the baking powder and salt; if you use self-raising flour, do NOT add the salt or baking powder.
Easy orange cake with orange icing
I'm back on a baking kick so I thought I'd share this. This is a found recipe so I can only claim credit for the whipped cream dollop and mint leaf, though I have been known to serve it with raspberry puree as well. Oh, the original recipe called for self-raising flour instead of APF but I only have APF so I have included the baking powder and salt; if you use self-raising flour, do NOT add the salt or baking powder.
Cooking Instructions
- 1
Preheat oven to 180C. Grease either a 20x10cm loaf pan or a 20 cm round tin and set aside (note: I've only made this in a loaf pan).
- 2
Mix the flour, baking powder, and salt together thoroughly, then sift into a large mixing bowl.
- 3
Add all the other ingredients in with the sifted flour and stir until smooth.
- 4
Pour into the loaf pan and bake between 30 and 40 minutes (my oven is small so a tester knife came out clean after about 32 minutes or so).
- 5
Put on a wire rack to cool.
- 6
Once the cake is cool, mix together the icing ingredients and, well, ice the cake, of course.
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