About this recipe:I made up this recipe when I did not have any butter in the house and the whole family wanted cake. The result is a low-fat cake that's still terrifically moist. I am sure it would work equally as well with lemons instead of oranges.
For the cake
215g plain flour
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1 orange, zested
200g caster sugar
1 pinch salt
2 large eggs
235g soured cream
For the icing
180ml orange juice
icing sugar, as needed
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:30min › Ready in:40min
Preheat the oven to 180 C / Gas 4.
Combine the flour, baking powder, bicarb, orange zest, sugar and salt in a bowl. Mix well.
In a second bowl beat the eggs until foamy. Add soured cream and continue beating until light and creamy. Add the dry ingredients, stir to combine and pour the cake mixture into a well greased tube cake tin.
Bake in the preheated oven for 30 minutes, until a skewer inserted in the centre comes out clean. Allow the cake to cool slightly a on a cooling rack.
Meanwhile simmer orange juice in a small saucepan over medium heat, until reduced and thickened. Take off the heat, cool slightly and stir in enough icing sugar to make a thin icing.
Spread the icing over the warm cake. Allow to cool completely before serving.