February is the season when Seville Oranges are at their most abundant (and tastiest!) and although I’m not a huge fan of Marmalade I do enjoy a good cake – who doesn’t?!
Our Seville Orange Cake is really easy to make and is perfect for when you’re expecting friends for tea! Here’s the recipe if you’d like to make your own…
- 300g softened (room temperature) butter plus extra to grease your tin
- 250 g caster sugar
- 4 large eggs
- 250 g self raising flour
- 2 teaspoons finely grated orange zest
- 6 tablespoons freshly squeezed Seville orange juice
- 125 g icing sugar
Lightly grease (and line if preferred) two 22 cm round cake tins (the sort you use for Victoria sponges).
Cream butter and 250 g sugar together until light and fluffy. Beat eggs into the mix a little at a time. Add orange zest and 4 tablespoons of the juice, then fold in the flower. Mix well.
Pour cake batter into tin, then bake at 170C for around 45 to 50 minutes. If your cake browns too quickly then protect the top with foil.
Meanwhile make some butter cream for the filling. Soften the remaining 50 g butter, add 2 tablespoons orange juice then sift in the icing sugar and mix with a fork. If still too runny then add extra icing sugar until the desired consistency is reached – but remember it will harden upon standing.
When your cake is cooked remove from the oven. Cool in tin for 10 minutes then turn out onto rack. When completely cooled fill with buttercream and sift icing sugar onto top. I placed a doily on top of my cake to make a pretty pattern, then finished with a small fresh primula.