Seville Orange Sponge Cake
Method
From a recipe by Nigella Lawson
Preheat the oven to 180C / gas mark 4, and butter and line your loaf tin
well.
Cream together the butter and sugar, and add the eggs and orange zest, beating them well. Add the flour and salt, folding in gently but thoroughly, and then the milk. Spoon into the prepared loaf tin and put in the oven. Bake for about 45 minutes or until golden and an inserted toothpick comes out clean.
Meanwhile, prepare the syrup: put the orange juice and sugar in a saucepan and heat gently so that the sugar dissolves.
As soon as the cake is out of the oven, puncture the top of the loaf all over with the toothpick. Pour over the syrup, trying to let the middle absorb it as well as the sides, then leave it to soak up the rest. Don't try to take the cake out of the tin until it is completely cold, as it might
crumble.
Preheat the oven to 180C / gas mark 4, and butter and line your loaf tin
well.
Cream together the butter and sugar, and add the eggs and orange zest, beating them well. Add the flour and salt, folding in gently but thoroughly, and then the milk. Spoon into the prepared loaf tin and put in the oven. Bake for about 45 minutes or until golden and an inserted toothpick comes out clean.
Meanwhile, prepare the syrup: put the orange juice and sugar in a saucepan and heat gently so that the sugar dissolves.
Ingredients
For the cake:
125g unsalted butter
175g caster sugar
2 large eggs
Zest of 1 Seville orange
175g self-raising flour
Pinch of salt
4 tablespoons milk
23 x 13 x 7 cm loaf tin, buttered and lined
For the syrup:
Juice of 1½ lemons (about 4 tablespoons)
100g icing sugar
