Ready in 1 hour, serves 6
Ingredients
125 g | Butter |
½ cup | Sugar |
2 | Eggs, large |
1 ½ cups | Flour |
½ tsp | Ground nutmeg |
1 tsp | Baking soda |
1 cup | Cider, we used Old Mout Cider |
Orange icing
1 ¼ cups | Icing sugar (Main) |
1 | Orange, grated rind, plus enough juice to blend (Main) |
2 Tbsp | Butter |
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- Preheat oven to 160C fan bake.
- Cream butter and sugar until light and fluffy. Add in the well-beaten eggs.
- Divide flour in half. In one half, stir in the ground nutmeg and baking soda. Place the remaining flour to one side.
- To the nutmeg-soda flour, add cider and beat to a froth. Stir frothy mix into creamed mixture. Beat it all together.
- Sift in the reserved flour and fold together gently.
- Place in a greased and paper-lined 18cm cake tin and bake for 40 to 45 minutes.
- Place icing sugar, rind and butter in a bowl and mix well. Add juice to achieve desired consistency. Ice cake once cool.