This Butternut and Orange cake recipe is a great idea for a teatime treat
150 ml butter
325 ml castor sugar
125 ml orange juice
5 ml orange or lemon essence
325 ml bran-rich self-raising flour
2.5 ml bicarbonate of soda
pinch of salt
2.5 ml mixed spice
5 ml ground cinnamon
325 ml fresh butternut, finely grated
125 ml oats
80 ml honey
80 ml extra butter, melted
125 ml orange rind, cut into very thin strips
Cream the butter and the castor sugar until light and smooth. Beat the eggs into the mixture, one at a time, until well blended. Beat in the orange juice and the essence.
Sift the dry ingredients in a separate bowl. Tip the bran husks back into the mixture. Whisk into the liquid mixture until smooth. Add the butternut and the oats and mix thoroughly.
Pour into a ring mould coated well with non-stick spray. Bake in a preheated oven at 180C for 40 to 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside.
Heat the honey, extra butter and rind in a small saucepan. Poke holes into the cake with a skewer and reserving the rind, pour over the cake, still in the ring. Allow to rest for about 20 minutes. Invert onto a serving platter, garnish with the rind and serve at room temperature.
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Recipe and video provided courtesy of I Love Cooking.