Orange Cake with Icing

A moist and flavorful pound cake with icing on top. If you love orange then this cake is for you! Goes perfect with a cup of tea. Store the cake wrapped in plastic film in the fridge, or in an airthight container and it will last for a week. You can even freeze it for up to two months. *

Ingredients: Cake • 75 grams butter (unsalted)

• 2 eggs • 2 deciliters caster sugar • 3 deciliters all-purpose flour • 2 teaspoons baking powder • 2 tablespoons vanilla extract • zest of 2 oranges • 1 deciliter whole milk Icing • 2 deciliters icing sugar • water • candied orange peel for decoration How to do: 1. Preheat the oven to 175° Celsius. Grease and flour a ring cake tin (see pictures below). 2. Melt the butter in a saucepan over low heat, or in the microwave. Let it cool. 3. In a large bowl, whisk the sugar and the eggs so it becomes light and fluffy. 4. Sift and mix the flour and the baking powder in a separate bowl. Add it carefully to the egg/sugar batter. 5. At last, mix in the cooled butter, the vanilla, the milk and the orange zest. Make sure that everything is well combined and that there are no lumps in the batter. 6. Pour the batter into the cake tin and bake in the oven for 40-50 minutes. Try with a toothpick if the cake is ready. The cake should be golden brown. 7. Once the cake has cooled completely, take it out from the cake tin and place it on a serving plate. Mix the icing sugar and the water for the icing in a bowl. The icing should be thick but still runny. Add more water or icing sugar if needed.

8. Pour the icing over the cake and decorate with candied orange peel. Done!

I used this cake tin for this recipe (the pictures below). I don't know what this kind of cake tin is called in English, but anyway; it looks like this and it holds about 1 ½ liter (15 decilitres).

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