By: Matthew Bates
Meal Type: Dessert
Cook time: 40 Minutes
Servings: 1 Cake
A little sweet treat recipe today for you, what better to do on a rainy bank holiday Sunday! The instructions are specifically for Aga range cookers. This will keep in an airtight tin for up to 3 days; as long as no one finds it!
- 2 oranges
- 9oz (250g) self raising flour
- 1 tsp baking powder
- 6oz (175g) caster sugar
- 6oz (175g) butter
- 3 eggs
- 10 cardamom pods
- 2 tbsp granulated sugar
- Line a small roasting tin or 9in cake tin with Bake-O-Glide.
- Take the seeds out of the cardamom pods and crush the seeds in a pestle and mortar. Mix the crushed seeds with the sugar. (I keep a jar of cardamom flavoured sugar in the cupboard, it is as useful as vanilla sugar or lavender sugar in cakes, custards and meringues).
- Set the butter beside the Aga range cooker to soften for half an hour, if time allows.
- Grate the rind from the oranges into a bowl and mix well. Beat in the softened butter, eggs then the flour and baking powder.
- Pour the cake mixture into the tin.
- [2 oven cooker] Set the tin into a large roasting tin and hang this from the 4th, lowest runners in the roasting oven and slide the cold plain shelf onto the 2nd runners above.
- [3, 4 and 5 oven cookers] Put the grid shelf onto the floor of the baking oven and set the cake tin onto it.
- Bake for roughly 30 minutes (every cooker is a little different!), until well risen and golden brown and when a skewer inserted into the centre comes out clean.
- Squeeze the juice from the oranges and put into a small saucepan. Add the granulated sugar and bring to the boil on the simmering plate.
- Pour the orange syrup over the cooked cake then leave it in the tin for 10 minutes to cool before turning out and cutting.