Today is my husband’s 40th birthday, and I made a great, but amazingly easy cake – the Orange Lightening cake from “Simple Pleasures” by Annabel Langbein (a lovely New Zealand food writer). I got this book for Christmas from my Mum, this is my favorite sweet recipe.
Annabel says “I call this a lightening cake because you make it in a flash”. So true, thumbs up – its all done in a food processor (kitchen whizz).
- 1 orange (unpeeled)
- 1 tsp baking soda
- 1/2 cup water
- 125g butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla essence
- 2 cups flour
- 1 cup sultanas (golden raisins) or raisins
Preheat oven to 325 degrees F (160 degrees C). Grease and line a 20 cm cake tin.
Cut orange into quarters and remove seeds. Whizz in a food processor until finely chopped. Dissolve baking soda in 1/2 cup water andd to the food processor with butter, sugar, eggs, vanilla, and flour. Whizz to combine. Add sultanas and stir with a spoon or pulse a few times to just combine.
Pour into prepared cake tin and bake until a skewer (or toothpick) inserted into center comes out clean (about 1 hour).
Once cooled, I sprinkle powdered sugar (icing sugar) on the cake. The cake can be keep in an airtight container for up to a week or it can be frozen.