Recipe for Orange Bake – serve warm with orange slices and custard/cream.
1/2 packet (300 g) Ina Paarman’s Vanilla Cake Mix
1 extra large egg (at room temperature)
1/3 cup (83 ml) oil
1/2 cup (125 ml) plus one tablespoon milk
1 T (15 ml) grated orange rind
1/4 cup (60 ml) butter
1/4 cup (60 ml) white sugar
1/4 cup (60 ml) fresh orange juice
1/2 cup (125 ml) fresh cream
Pre-heat oven to 180C. Butter a 22cm ovenproof pie dish.
Beat egg and oil for 2 minutes on high speed until well blended.
Add milk and beat for 1 minute on high speed. Add grated orange rind.
Add the measured amount of Vanilla Cake Mix and beat until combined on slow speed. The mixture will be fairly soft and runny.
Scrape the mixture into prepared dish. Bake on middle shelf for 30-35 minutes.
While the pudding is baking, warm all the ingredients for the topping to boiling point.
Prick the top of the pudding all over with a fork and pour the orange topping over while the cake is still hot.
By: Ina Paarman