What’s she up to? She’s supposed to be doing the housework.
Something orangey by the looks of it. They’ve got tired of scrawny little satsumas and are having a ‘big orange’ renaissance.
The boy was heard to ask for cake yesterday too.
Ooh, cake. It looks quite good too. Smells orangey.
Argh! She’s stabbing the cake!
Now she’s spooning on hot orange scented golden syrup!
Now what? More juice…and icing sugar? Some people just don’t know when to stop.
Talk about gilding the lily.
6oz soft butter
6oz caster sugar
3 large eggs
8oz SR flour
1 and a half oranges
1/2 tsp vanilla extract
1/2 tsp orange flower water (optional)
3 tablespoons golden syrup
4oz icing sugar (optional)
Line a loaf tin with butter and a strip of parchment
Turn the oven to 180 degrees C
Cream the butter and sugar together well
Stir in the vanilla and orange flower water
Stir in the eggs (with one or two spoonfuls of flour to stop it curdling)
Fold in the rest of the flour
Add half the juice and half the zest of the orange plus a dash of milk if the mix is too thick to stir
Pour into the loaf tin
Bake for 45-50 mins, turning halfway and reducing the heat to 170 if it browns too quickly
It’s done when a skewer comes out nearly clean
Heat the golden syrup in a pan with the other half of the orange juice and zest.
When the cake comes out of the oven stab holes in it with a skewer (whilst still in the tin)
Pour the orange syrup over the hot cake
Allow to cool in the tin
When it’s cool you can choose to add the 3rd orange flavour and mix the juice of another half an orange with 3-4oz of icing sugar and drizzle it all over the cake then sprinkle with more zest.
Eat with a nice cup of tea.