Make the most of ORANGES

BRING SOME ZEST TO YOUR DAY WITH THESE TANGY TREATS

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Orange Velvet Cake

SERVES 10-12

PREP & COOK 1 HOUR 30 MINS

■ 175g butter, softened

■ 1½ cups caster sugar

■ 2 tsps finely grated orange rind

■ 1 tsp orange food colouring gel, plus extra for icing

■ 2 eggs

■ 2 cups plain flour

■ 2 tsps Dutch processed cocoa powder

■ 1 cup buttermilk

■ 1 tsp bicarbonate of soda

■ 1½ tsp white vinegar

ICING

■ 1½ cups icing sugar mixture

■ 1 tsp finely grated orange rind

■ 1-2 tbsp orange juice

1 Grease a 20cm round cake pan (7cm deep). Line base and side with baking paper, extending paper 3cm above pan edge.

2 Beat butter, sugar and rind in large bowl of an electric mixer until light and fluffy. Beat in colouring gel. Beat in eggs, one at a time, until combined. Add combined sifted flour and cocoa with buttermilk, in two batches, beating on a low speed until combined.

3 Combine soda and vinegar in a small bowl. Add to mixer. Beat for a further 2 mins until smooth and thick. Pour into prepared pan. Smooth over top.

4 Cook in a 160C preheated oven for about 1 hour 10 mins, or until cooked in centre when tested with a skewer. Remove. Stand in pan for 30 mins. Turn out onto a wire rack to cool.

5 ICING Sift sugar into a bowl. Add rind. Gradually stir in enough juice for a smooth, spreadable consistency. Tint with a little extra colouring gel.