Providing free online community support to people affected by breast cancer

Forums » Recipes

• jojo

  

  • 51 posts
  June 1, 2012 4:48:51 PM WATime

  Report

  Ingredients

  • Non-stick cooking spray
  • 225g butter or margarine, chopped
  • 220g (1 cup) caster sugar
  • 3 eggs
  • 225g (1 1/2 cups) self-raising flour, sifted
  • 1 orange, rind finely grated, juiced
  • 2 tbs sweet orange marmalade Ground cinnamon, to serve

  • Orange syrup

  • 160g (1 cup) pure icing sugar, sifted
  • 1 orange, juiced

  • Honey yoghurt

  • 200g plain yoghurt
  • 1 tbs honey

  Method

  1. Preheat oven to 190°C. Spray a 22cm (2-litre/8-cup capacity) fluted ring cake pan with the non-stick cooking spray.

  2. Beat butter or margarine and caster sugar in a mixing bowl with electric beaters until pale and creamy. Add the eggs one at a time, beating well after each addition. Fold in the sifted flour with a large metal spoon. Then fold in the orange rind and juice, and the marmalade until well combined. Spoon mixture into the prepared cake pan. Place pan on a baking tray and bake in preheated oven for 45-50 minutes or until golden and a skewer inserted into the cake comes out clean. Cover cake with foil for last 10 minutes of cooking to prevent it from over-browning.

  3. To make the orange syrup, whisk together sifted icing sugar and orange juice in a bowl until icing sugar is dissolved. Remove cake from oven and stand in pan for 10 minutes before turning onto a serving plate. Use a pastry brush to generously brush the orange syrup over the cake until it has all been absorbed. Let cake cool.

  4. To make the honey yoghurt, combine honey and yoghurt in a bowl. Serve cake with honey yoghurt sprinkled with cinnamon

  Dx May 2005 aged 25, Triple Negative, 25mmx18mmx20mm grade 3 invasive atypical medullary tumour, Axillary Clearance 1/15 lymph nodes positive (sentinal node only), Lumpectomy, Chemotherapy (FEC), Radiotherapy, LB only, now Mama to Patrick born 12/6/2013.