Salwaa Smith – Cape Malay Cooking & Other Delights
2 cups cake flour
½ teaspoon salt
3 teaspoons baking powder
300g caster sugar
1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil
3 large eggs, beaten
1 ½ teaspoons grated orange zest
Orange butter icing:
6 tablespoons butter, softened
250g icing sugar
2 tablespoons orange juice
1 teaspoon vanilla essence
1 teaspoon grated orange zest
Preheat oven to 180° Celsius. Grease and flour two 20cm round cake tins.
In a measuring jug, combine milk, 125ml orange juice, oil, beaten eggs and
1½ teaspoons orange zest. Set aside.
Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the centre and pour in the milk mixture. Stir until thoroughly combined.
Divide cake mixture between the two prepared tins. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool.
Cream butter until smooth. Gradually beat in icing sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest. Spread over cooled cakes.
This recipe can also be made into 2 small loaves. Instead of covering the cake with buttercream drizzle the tops with some icing sugar mixed with orange juice.