Easter orange cake with lemon icing

Prep: 30 mins
Cook: 25 mins
Easter orange cake with lemon icing

For the sponge

150g unsalted butter, softened to room temperature

150g caster sugar

200g self-raising flour

3 eggs

1 large orange, zest and juice only

For the icing

1 large lemon, zest and juice only

175g icing sugar

 Heat the oven to 160°C. Grease and line a 23cm round cake tin or a 20cmx20cm square cake tin.

Making the sponge cake: whisk the butter, caster sugar, flour and eggs until they become smooth and airy.

Add the orange juice and zest and give it a stir. Pour into the cake tin and smooth out the top.  Put in the oven for about 30mn. The cake should be firm, well risen with a nice golden colour. Let it cool in its tin for 5 to 10 minutes then take it out of the tin, take away the baking paper and allow it to cool down completely on a wire rack.

 Making the icing: Combine the icing sugar, the lemon juice and most of the zest. Spread the runny icing on top of the cake with a palette knife and let it dribble on the sides. Set aside while the icing is hardening. Sprinkle with the remaining lemon zest and place Easter decorations.

Serves
12

Preparation Time
30 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs

Recipe Type
Cakes & Baking, Dessert, Entertaining, Family Dinners

Level of Difficulty
Easy

Little nests and mini eggs make a great decoration for this cake. Heat a saucepan on medium heat then add a knob of butter and 2 tbsps of golden syrup. Once melted, immediately remove the saucepan from the heat. Crumble 3 pieces of Shredded Wheat cereal and add them to the mix. Shape into little nests and let it cool down. Fill each nest with a few mini eggs and place them on top of the cake.
 

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