- 235 g unsalted butter - softened
- 235 g caster sugar
- 4 eggs - lightly beaten
- 170 g self-raising flour
- 70 g plain flour
- 70 g ground almonds
- 1 orange – grated rind
- 3 tbsp squeezed orange juice
Renshaw products used
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Pre-heat the oven to 170°C/325°F/gas mark 3.
Grease and line a 20cm round cake tin with baking paper.
Place the unsalted butter and caster sugar in a bowl and beat until light and fluffy.
Add the beaten egg a little at a time, beating thoroughly between each addition.
Sift the self-raising, plain flour and ground almonds together.
Fold into the mixture with the orange rind and juice to make a soft dropping consistency.
Turn the mixture into the prepared cake tin and bake for 1 to 1¼ hours or until baked.
Leave in the tin for a few minutes, then turn out on to a cooling wire.