–CAKE–
250 g Softened TARARUA butter
2 c Sugar
6 Lightly beaten eggs
4 ts Finely grated orange rind
2 c Flour
2 ts Baking powder
1 c Or 250 g TARARUA Sour Cream
-GLAZE-
One orange and 1/4 cup
-sugar; (combined together)
; , Juice of
Cream the butter and sugar until light and fluffy.
Add the eggs and orange rind, blend well.
Fold in flour and baking powder alternating with the sour cream.
Mix gently until smooth and pour into a well-greased 26cm spring bottom
round tin.
Bake at 160 C for 60-80 minutes or until a skewer comes out cleanly when
tested.
After removing from the oven leave the cake in the tin for a few minutes
then pour on the glaze.
Leave for an additional few minutes before removing from the pan.
Serve with whipped Tararua cream and fresh orange curd.
Yields
1 servings