Puddings and cakes
- Serves: 8
- Preparation time: 45 minutes
- Cooking time: 1 hour and 15 minutes
For the cake
- 175g (6oz) butter
- 175g (6oz) castor sugar
- 3 eggs
- 225g (8oz) plain flour
- 1/4 tsp salt
- 1 and 1/2 level tsp baking powder
- 1 orange
For the topping
- 50g (2oz) butter
- 75g (3oz) icing sugar (sifted)
- A few drops of yellow and red food colouring
- Juice of half an orange
- Small tin of mandarin oranges
- Grated chocolate
The winner of the Ickworth Great Edwardian Bake Off, Suzanne Veal, said 'I chose this recipe from my Mum's Mrs Beeton's Family Cookery Book, as it was one of her favourite cakes.'
- Line an 18cm/7in cake tin with greaseproof paper.
- Cream the fat and sugar together until white.
- Add the beaten eggs gradually, beating well between each addition.
- Sift the flour, salt and baking powder and add with the grated rind and juice of the orange to the creamed fat. Mix well.
- Place in the cake tin and bake in a moderate oven at 350F/180C (gas mark 4) for one hour and 15 minutes. Check after one hour.
- To make the icing, cream the butter and add the sifted icing sugar gradually, along with the food colouring, orange juice and water. Beat until smooth and creamy.
- When the cake is cool, spread the orange butter icing over the top and, using a fork, make a feather pattern.
- Place the orange segments round the edge of the cake and sprinkle grated chocolate in between the orange sections.