Fluffy, light, and citrusy; the perfect cake for afternoon tea with a cuppa. Whether you’ve got friends stopping over for a visit on short notice, a bunch of hungry kids running around in the hours before dinner, or the desire to sit down and enjoy a slice of cake strikes. As far as cakes go this has to be one of the easiest to whip up and has all those moments covered. It isn’t very citrusy compared to other types of orange cakes, but that subtle little twist of citrus goes a long way to making this cake feel far more sophisticated than it is.
Preheat the oven to 180 degrees celsius and line a 20 centimetre ring tin with baking paper.
Combine all cake ingredients in a food processor and blend until all ingredients combine to a smooth and creamy cake batter, this should take 2 minutes.
Pour the batter into the cake tin and bake for approximately 30 minutes.
Allow to cool on a wire rack whilst making the icing.
Blitz the icing ingredients in the food processor until combined and smooth.
Once the cake has completely cooled, ice the cake. Some small viola or edible flowers can then be placed on top for an added delicate touch.
