Orange Cake by Kirsten Tibballs

Cooking Directions

• To make the cake, Preheat the oven to 160˚C.
• Wash the oranges and pat dry with paper towel.
• Grate the zest of the oranges into a large mixing bowl.
• Add the eggs and, sugar and whisk until the mixture is pale and begins to thicken.
• Continue to whisk while drizzling in the warmed Bulla Crème Fraiche.
• Fold in the sieved flour and baking powder.
• Place the melted butter in a medium sized bowl. Add a small amount of cake batter to the melted butter and mix to combine before combining back into the cake batter.
• Repeat this process with the orange juice.
• Grease a 180mm cake tin and line the base and sides with baking paper.
• Transfer the cake batter into the tin and bake for 35-40 minutes. The cake will be ready when a skewer is inserted and comes out clean and should be light golden in colour.
• Allow the cake to sit at room temperature for 10 minutes before removing it from the tin and placing on a cooling rack.
• To make the glaze, Combine the orange juice and icing sugar in a bowl.
• Use a pastry brush to brush glaze onto the surface of the warm cake.
• To finish, Serve with a generous scoop of Bulla Crème Fraiche and a sprinkle of orange zest.